Whatever you love, you are

말 그대로 감자를 소금과 후추로 슥슥 양념하여 후라이팬에 굽다가 아보카도도 잠시 데우고 치즈도 얹어 잠시 볶다가 함께 엎어 먹는 따뜻한 샐러드이다.

좀 시간이 걸리지만 한번 해 먹고픈 스프. Some day...

Need:
3 pounds plum tomatoes, halved lengthwise
2 t olive oil
2 large or 4 small cloves garlic, unpeeled
1 t finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 t (or more to taste) dried crushed red pepper
4 C chicken or vegetable stock

4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 T grated raw onion
1 C coarsely grated cheddar (or more to taste)

1. Preheat oven to 400°F.
2. Wrap garlic cloves in a tight foil packet.
3. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt).
4. Drizzle tomatoes with olive oil.
5. Add foil packet of garlic to tray.
6. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
7. Unwrap garlic packet and peel cloves.
8. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree.
9. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

10. Preheat oven to 350.
11. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet.
12. Stir grated onion into the warm soup.
13. Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top.
14. Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges.


(Source: smittenkitchen)