- 1 head garlic
- 2 lb (1 kg) Ontario Greenhouse Tomatoes
- 2 tsp (10 mL) olive oil
- 1 Ontario Onion, chopped
- 1 Ontario Carrot, diced
- 1 cup (250 mL) vegetable or chicken broth
- 1/4 cup (50 mL) chopped fresh Ontario Basil or Parsley
- 1 tbsp (15 mL) balsamic vinegar
- Pinch cayenne pepper
- Salt to taste
For the Eyeballs:
25 bocconcini (small mozzarella balls)
1 jar small green olives stuffed with pimentos
Cut off top 1/4-inch (5mm) of garlic head; remove any peel that comes away easily. Place garlic cut side down in small foil-lined dish; bake in 400°F (200°C) oven for 30 to 45 minutes or until tender. Let cool enough to handle; squeeze out garlic from cloves into small bowl.
Meanwhile, peel tomatoes; cut in half, remove seeds and chop. In large saucepan heat oil over medium heat; cook onion and carrot for a couple of minutes. or until softened. Add tomatoes, vegetable broth and garlic; bring to boil. Reduce heat, cover and simmer for 15 minutes or until tomatoes are soft. Transfer to food processor or blender; purée until smooth. Return to saucepan; stir in basil, vinegar, cayenne and salt.
To create the eyeballs: using a melon baller, scoop out a hole from each mozzarella ball. Cut the green olives in half. In each mozzarella ball, place an olive half with the cut side facing down. Dish the soup into serving bowls and float several eyeballs on top.