(NAPSI)-When it comes to food pairings there’s none better than hot from the oven biscuits coupled with a steamy bowl of soup. Rozanne Gold, renowned chef and author of the award winning Recipes 1-2-3 series, makes that match to perfection with golden biscuits and roasted tomato and onion soup. Her secret ingredient for both? Olive oil, one of just three ingredients per dish which Gold relies on to create this delicious combo.

Gold uses olive oil to give foods a distinctive quality. Olive oil brings out the flavors of roasted onions and farm-fresh tomatoes in this simple soup and adds an elegant touch to the flaky biscuits. The versatility, great taste, and health aspects of olive oil make it an ideal ingredient for everyday cooking.

Roasted Tomato and Onion Soup

Serves 6 (makes about 5 cups)

5-6 large ripe tomatoes (about 2 pounds)

8 medium onions (about 2 pounds), unpeeled

3 T. extra-virgin olive oil, plus more for drizzling

Preheat oven to 250o

Bring large pot of water to a boil. Make a small x in bottom of each tomato using a small sharp knife. Plunge tomatoes in water for 1 minute. Drain in colander and peel. Cut tomatoes in half and place cut side down on large baking sheet.

Place whole unpeeled onions on baking sheet. Drizzle 1 tablespoon olive oil over tomatoes and onions, using your hands to coat them well. Sprinkle tomatoes with salt. Roast for 2 hours. Slip onions from their skins.

Place tomatoes and 5 peeled onions in bowl of food processor. Process until very smooth. Add 1/2 to 2/3-cup water and remaining 2 tablespoons olive oil, and process again. Transfer to bowl. Add salt and freshly ground black pepper to taste. If not serving right away, you may need to add water, as soup will thicken. Reheat gently. To serve, ladle soup into 6 flat soup plates. Cut remaining peeled onions in half lengthwise. Place 1 half in center of soup and drizzle with olive oil.

Olive Oil Biscuits

Makes about 20 biscuits

2 cups self-rising flour

3/4 cup milk

1/2 cup extra-virgin olive oil

Preheat oven to 400o

In a medium bowl, combine flour and a pinch of salt. Make a well in the center and add milk and 7 tablespoons olive oil. Stir until blended. Do not overwork, or biscuits will be tough.

On lightly floured surface, roll dough out to a 1/3-inch thickness. Cut into 11/2-inch rounds with a plain or fluted cookie cutter, and place on baking sheet. Bake for 10 minutes, until biscuits just begin to turn golden. Using a pastry brush, brush tops with remaining 1-tablespoon olive oil and sprinkle lightly with salt.