Cook1 hr 30 mins
If you have an overabundance of tomatoes, this is a great way to use them up. Thanks to my Aunt Nancy for sharing!
- 3 lbs tomatoes
- 1⁄3 cup olive oil, divided
- 6 garlic cloves, minced (Use less if you're not crazy about garlic.)
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
- 2 cups chopped onions
- 1⁄4 cup minced fresh basil or 1 tablespoon dried basil
- 1 (14 1/2 ounce) can chicken broth
- 1⁄2 cup half-and-half cream
- salt & pepper
- 1) Core tomatoes; place in a roasting pan. Drizzle with 1/4 cup olive oil; sprinkle with garlic and thyme. Bake, uncovered, at 350 degrees for 1 hour, turning occasionally.
- 2) In a large saucepan, sauté onion in remaining oil until softened. Add roasted tomatoes and basil; (There's quite a bit of liquid in the roasting pan when the tomatoes are done, but I used only about 1/4 cup of the liquid and discarded the rest.) Cook for the tomatoes and onions for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes.
- 3) Put through a sieve or food mill (I used a food mill.); return puree to pan. In a small saucepan over medium-low heat, warm half-and-half (do not boil). Stir half-and-half, salt and pepper into soup. (Next time I make it I might add a can of diced tomatoes and maybe some zucchini. I couldn't this time because Don is a picky eater when it comes to veggies.).