What a perfect dinner on a chilly night! This isn't your normal tomato soup from a can...
You will need:
3 lbs. ripe Plum Tomatoes
Extra Virgin Olive Oil
3 cloves Garlic
1 Yellow Onion
1 tbsp Butter
Pinch of Red Pepper Flakes
1 (28 ounce) can Plum Tomato Puree
1 quart Chicken Stock
Handful of Basil
Kosher Salt& Pepper
***Preheat oven to 400 degrees***
First, cut the tomatoes lengthwise and coat with a generous drizzle of olive oil.
Spread the tomato halves on a baking sheet and season with salt and pepper.
(I forgot to take off the little green spot where the tomato was attached to the plant - probably best to use a knife and take that little section off! Oops)
(Wow, another tiny mistake - I only had a red onion on hand... you should use a yellow for a lighter onion flavor) Now is where you would sweat the chopped onion with 1 tbsp butter and 1-2 tbsp olive oil. After about 5 minutes add the chopped garlic. Then add the chicken stock and can of tomato puree.
Yum! This is what they will look like after in the oven for 45 minutes.
Use a food processor to pulse the tomatoes - it's ok if they are a little bit chunky. Then add the mixture to the pot.
Chop up the basil and stir it in - then bring the soup to a quick boil - reduce to a low simmer for about 30 minutes. This will go great with a grilled cheese sandwich!
So good!!! This would be great if you reduced it even more to a thicker sauce - it's like a bowl of Italian tomato sauce. Go make this! It's very easy...