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Serves
3-4
Ingredients
1 1/2 kilos
ripe plum tomatoes, gash in half of lengthwise (~8-10)
1/4 cup
olive oil, divided
1/2 tablespoon
kosher salt or appealing sea salt
1 teaspoon
freshly floor shaded pepper
1 cup
yellow onions, chopped (1 med to gargantuan onion)
3
garlic cloves, minced (** or 3 heads roasted garlic)
1/8 teaspoon
crushed red pepper flakes (** extra or much less for heat)
1
(14 oz) can plum tomatoes, with their juice
2 cups
new basil leaves, packed
1 teaspoon
thyme leaves (** new is simplest)
2 cups
chicken stock (** water or vegetable stock if making the recipe vegan and/or gluten-free)
Directions
- Preheat the oven to 400 levels F.
- Toss the tomatoes with1/8 cup olive oil, salt, and pepper. Draw them on a baking sheet & then into the oven to roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 Tbsp of olive oil, and red pepper flakes for 10 minutes, until the onions originate up to brown. Add the canned tomatoes, basil, thyme, and chicken stock.
- Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer, uncovered for 40 minutes. Crawl thru a meals mill fitted with the coarsest blade, or pulse to your meals processor.
- Taste for seasonings. Lend a hand hot or cool.
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