Tomato soup, 3 lbs tomatoes cut in half about six or seven medium to large tomatoes. 1/4 cup +2 tablespoons olive oil 1 tablespoon kosher salt 1 1/2 teaspoon ground black pepper 2 cups of chopped yellow onions 6 or 7 garlic close roasted with tomatoes 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1/4 cup fresh basil, chopped 1 teaspoon fresh time 1 quart vegetable stock Preheat oven to 400°F Slice tomatoes in half and toss with the garlic cloves in olive oil and salt. Spread them face down on a cookie sheet roast 45 minutes. In a 8 quart pot over medium heat, sauté onion in olive oil and butter for 10 minutes or until onions are soft and start to brown. Add red pepper flakes. Add tomatoes that are cooled and peeled in blender to purée with basil, thyme and sautéed onions then vegetable stock. Pour in pan and heat through. Serve.
Tomato soup,
3 lbs tomatoes cut in half about six or seven medium to large tomatoes.
1/4 cup +2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoon ground black pepper
2 cups of chopped yellow onions
6 or 7 garlic close roasted with tomatoes
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh basil, chopped
1 teaspoon fresh time
1 quart vegetable stock
Preheat oven to 400°F
Slice tomatoes in half and toss with the garlic cloves in olive oil and salt.
Spread them face down on a cookie sheet roast 45 minutes.
In a 8 quart pot over medium heat, sauté onion in olive oil and butter for 10 minutes or until onions are soft and start to brown. Add red pepper flakes. Add tomatoes that are cooled and peeled in blender to purée with basil, thyme and sautéed onions then vegetable stock.
Pour in pan and heat through. Serve.