This tomato and garlic confit soup and grilled cheese is the perfect antidote for a rainy day or for when you're feeling under the weather.
The aroma of roasting garlic wafted through my home on Sunday.
It was a divine.
Garlic, grape tomatoes, shallots and rosemary sprigs were bubbling in olive oil as I pulled two roasted bell pepper from the oven. I should have been paying more attention, as I covered them with clean kitchen towel and set them aside.
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Jennifer Huberdeau is the features editor at The Berkshire Eagle. She can be reached at jhuberdeau@berkshireeagle.com or 413-496-6229.
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