|
ROASTED-TOMATO
BASIL SOUP
3
pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoon freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
28 ounces canned plum tomatoes with their
juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat
the oven to 400°F.
Toss
together the tomatoes, 1/4 cup olive oil,
salt and pepper. Spread the tomatoes in
one layer on a baking sheet and roast for
45 minutes.
|
 |
In
an 8-quart stockpot on medium heat, sauté
the onions and garlic with 2 tablespoons of olive
oil, butter, 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. Pass through a food
mill fitted with the coarsest blade. Taste the
seasonings. Serve hot or cold.
Serves
6 to 8.
[The
Barefoot Contessa Cookbook, Ina Garten]
|
