3 lbs. plum tomatoes, halved
1/4 cup olive oil, plus 2 Tbsp.
1 Tbsp. kosher salt
1 1/2 tsp. black pepper, freshly ground
2 cups chopped onions
6 cloves garlic, pressed
2 Tbsp. butter
1/4 tsp. red pepper flakes
1 28 oz. can plum tomatoes with juice
2 cups fresh basil leaves
1 tsp fresh thyme
1 quart chicken stock
preheat oven to 400*.
Toss tomato halves with 1/4 cup oil, salt and pepper. Spread in single layer, cut side down, on baking sheet and roast for 45 minutes.
In 8-qt. stockpot over medium heat, saute onions, garlic, and red pepper flakes in 2 Tbsp. olive oil and butter for 10 minutes until onions just start to brown. Add canned tomatoes, basil, thyme, and chicken stock. Add oven-roasted tomatoes, including liquid on the baking sheet. Bring to a boil and simmer uncovered 40 minutes. Puree. Taste for seasonings. Serve hot with parmesan cheese or cold with sour cream.
This recipe is from the Barefoot Contessa and I've made it once before and loved it!
Today, halfway through cooking it I realized I forgot the can of tomatoes and didn't have time to run to the store, so I just added another 1/2 lb. of plum tomatoes to the oven and hoped that it would work out. WELL IT DIDN'T! This batch tasted exactly like Spaghetti-O's, which I think is the most EVIL food on the planet...so if you try this recipe DO NOT LEAVE OUT THE CAN OF TOMATOES!
Well, the family thought it was good, but after all, they are fans of those evil canned Spaghetti-O's. And the garlic cheese bread that Granddaughter #4 made to go with it was delicious!
Next soup coming up....either French Onion or Chicken Posole...I can't make up my mind right now so I'll surprise you...