Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 3 28-ounce cans whole, peeled tomatoes, drained
• 2 tablespoons olive oil
  
• 2 tablespoons balsamic vinegar
  
• 6 large garlic cloves, peeled and crushed
  
• Salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 cup chopped onion
  
• 2 cups lightly packed fresh basil leaves
• 1 teaspoon fresh thyme leaves
  
• 2 cups chicken stock
  

Directions:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1 tablespoon olive oil, vinegar, garlic, salt, and pepper. Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes. Remove and allow to cool slightly.

In a large pot over medium heat, saute the onions with the remaining tablespoon of olive oil until the onion is softened, about 10 minutes. Add the roasted tomatoes, basil, thyme, and chicken stock to the pot. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Makes about 6 servings.

Nutrition:

Substitutions:

Recipe adapted from Michael Chiarello.