****ROASTED TOMATO BASIL
****SOUP!!
3 pounds Roma tomatoes, halved lengthwise
1/4 cup extra virgin olive oil
2 tablespoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 medium sweet onion, diced
4 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
2 (14.5-ounce) cans diced tomatoes
2 tablespoons dried basil leaves
1 tablespoon Italian seasoning
2 (14.5 ounce) cans reduced sodium chicken broth
Preheat the oven to 400°F.
In a large bowl, toss together the tomatoes, 4 tablespoons olive oil, 1 tablespoon salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, melt butter. Add the onions, garlic and red pepper flakes. Cook until the onions start to brown, about 10 minutes.
Add the oven-roasted tomatoes (including the liquid on the baking sheet), canned tomatoes, basil, Italian seasoning and chicken broth.
Bring to a boil and simmer uncovered for 40 minutes.
Carefully scoop soup into a blender or food processor (be careful not to fill more than 1/2 full) and blend to puree. Then pour through a sieve placed over the soup pot to get seeds and skins out.
Serve and enjoy!
1/4 cup extra virgin olive oil
2 tablespoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 medium sweet onion, diced
4 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
2 (14.5-ounce) cans diced tomatoes
2 tablespoons dried basil leaves
1 tablespoon Italian seasoning
2 (14.5 ounce) cans reduced sodium chicken broth
In a large bowl, toss together the tomatoes, 4 tablespoons olive oil, 1 tablespoon salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, melt butter. Add the onions, garlic and red pepper flakes. Cook until the onions start to brown, about 10 minutes.
Bring to a boil and simmer uncovered for 40 minutes.
Carefully scoop soup into a blender or food processor (be careful not to fill more than 1/2 full) and blend to puree. Then pour through a sieve placed over the soup pot to get seeds and skins out.
Serve and enjoy!
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