Thursday, November 17, 2011
Roasted Tomato Basil Soup
2 1/2 pounds Roma tomatoes, cut in half lengthwise - I left them whole and didn't notice any problems.
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes - I omitted.
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups chicken broth
Salt and pepper, to taste
Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes. Be sure to add a larger pan underneath if you're using a cookie sheet without a lip - the oil can spread and run over onto the bottom of your oven filling your house with smoke. Not that this happened...