Farmstand Tomato Soup with Arugula Pesto

Ingredients

• ¼ cup good-quality vodka (optional)
• ½ teaspoon kosher salt
• 1 tablespoon freshly squeezed lemon juice
• ¾ cup extra-virgin olive oil
• ½ cup Parmesan cheese, freshly grated
• ¹/₈ teaspoon sugar
• 1 tablespoon kosher salt
• + 9 more ingredients
• • 1 (28-ounce) can fire-roasted crushed tomatoes
  • ¼ cup olive oil
  • 10 medium or 4 very large ripe tomatoes
  • 2 cloves garlic
  • ½ cup heavy whipping cream
  • 5 ounces baby arugula
  • ½ cup pine nuts
  • 2 shallots
  • 2 cloves garlic

Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots a...

View full recipe at Epicurious