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Late-Summer Roasted Tomato Soup With Fregola And Kale
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Ingredients
- 12 roma tomatoes, cored and cut in half lengthwise
- extra-virgin olive oil, as needed
- salt to taste
- 2 cups fregola (or substitute israeli cous cous, farro, or another grain)
- 12 cloves garlic, sliced
- 6 sprigs rosemary
- 6 leaves fresh sage
- 1 bunch kale
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Published 2014-09-09 12:11:30 (6 years ago).0 people like this recipe.
