Tomatoes are naturally rich in Vitamin C and lycopene, an anti-oxidant. Fresh basil is a traditionally Italian coupling with tomatoes. Roasting uses dry heat, which is one if the healthier cooking methods, because it softens foods without significantly altering nutrient content. This is a delicious way to enjoy tomato soup during any season. Opt for using chicken stock, or leave it out and substitute for water and/or vegetable broth to go vegan!
Ingredients
- 3 lbs. ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 1/2 tsp. freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 1/4 tsp. crushed red pepper flakes
- 1 28-oz. jarred plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock, or vegetable broth, or water
Directions
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, 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, sauté the onions and garlic with 2 tablespoons of olive oil, and red pepper flakes for 10 minutes, until the onions start 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. Blend in batches in a food processor or blender or pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
Yields 6 Servings
Nutrition Information per serving: Calories 264; Total Fat 16g; Saturated Fat 2g; Carbohydrate 23g; Fiber 6g; Protein 10g; Sodium 248mg
Recipe adapted from The Barefoot Contessa Cookbook, by Ina Garten