Autumn Dinner Recipes: Starters: Shrimp & Scallop Seviche
Recipe created for you by Wild Thymes Farm
Roasted Moroccan Tomato Soup
3 lbs. plum tomatoes, quartered
3 teaspoons fresh garlic, chopped
2 red bell peppers, chopped
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ cup crème fraîche or sour cream
Preheat oven to 350 F. In ovenproof dish, combine tomatoes, garlic, peppers. Salt, pepper, balsamic vinegar and olive oil. Roast for 45-50 minutes until tomatoes are bubbly and peppers are soft. Remove from oven and put into a blender or food processor and mix well.
Combine the Wild Thymes Moroccan Spicy Pepper Dipping Sauce and the créme fraîche until the mixture is combined well. Divide soup into serving bowls and top with a tablespoon of the Moroccan cream mixture.