Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
3
Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
4
In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T olive oil, the butter, and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
5
Add the oven roasted tomatoes, including the liquid on the baking sheet.
6
Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade.
Excellent! I use my garden plum tomatoes and fresh garden basil and thyme for this recipe. Other then that I stick to the Contessa’s recipe, you can’t go wrong. I freeze most of it for the colder months, works out well. So don’t be afraid to freeze this soup.
people found this review Helpful.
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I used my own freshly
prepared vegetable stock for this recipe. I also roasted the onions and the garlic along with the tomatoes. The fresh basil I stirred into the soup pot a minute before serving. Didn't add the pepper flakes. The roasting really mellowed the flavor of the toms. I'll save this recipe for summer when there's a surplus of tomatoes looking for a good home.
people found this review Helpful.
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account