Creativity comes in many colors - mine is called Manarola

My connections with Italy began early in my childhood, it could have started with my first bite of pizza, or while caressing the fabulous ox blood red coral beads my grandmother showed me from her treasure box. Needless to say the love affair had started and continued to build up, Baroque music, art and architecture that flourished under the de Medici family or lately my fondness for Gucci shoes, Dolce and Gabbana sunglasses, Versace dinnerware or Statuario marble flooring.

It is my desire to spend a few years in Italy once in this lifetime, so I secretly take time to practice Italian and dream of Cinque Terra. I often dream of strolling down the Via dell’ Amore (aka blue path) to arrive at Manarola. A picture says a thousand words and here is where I want to be.

While I can’t be there right now, enjoying the wonderful mediterranean climate and cuisine of fresh produce and herbs I made this tomato soup in honor of Manarola, quite literally, don’t you think?

Zuppa di pomodoro alla Manarola con crostini

Ingredients
2lbs/1kg fresh ripe tomatoes
2 med sized onions finely chopped
2-4 garlic cloves, crushed
2 Tbsp extra-virgin olive oil + 2 tbsp butter
1 tsp sugar
½ cup milk or cream
3 fresh thyme sprigs (optional)
1 tsp black pepper, freshly ground
¼ cup basil leaves, chopped
Generous pinch of cayenne pepper
Salt to taste

Method
Blanch tomatoes to remove the skin and set aside. Heat olive oil and butter and sauté garlic and onions until they turn translucent. Blend cooked onion and garlic along with tomatoes, milk/cream, spices thyme and basil leaves. Heat the blended mix on a low flame and serve warm with crostini.

Crostini
Slice favourite bread into slices and generously apply butter and grill until golden, top with parmesan cheese.

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This recipe has been submitted for the event, Healing foods, created by Siri of Siri's Corner and hosted by Padmajha of Seduce Your Tastebuds.