1 lb roma
tomatoes (or more)
2 T olive
oil
Salt and
pepper
1 large
onion
4 cloves of
garlic
Pinch of
crushed red pepper
¼ t dried
thyme
1 28 ounce
can of tomato puree (or diced tomatoes)
1 ½ C
chopped fresh basil
3 C veggie
broth (or chicken broth or some water or a combo of all….we do all veggie and
it’s perfect)
Method:
Slice the
romas in half and massage them in the oil. Sprinkle with salt and peppr. Roast them at 400 degrees for about 30
minutes, turning them over at the half way point.
Meantime,
chop and sautee the onions and garlic till soft but not brown. Use low heat.
Add the red pepper, thyme, canned puree,
basil and broth. Simmer. When the romas are done, remove their skins and
seeds and add them to the pot. Simmer more, adding more broth if desired. Use
an immersion blender or other blender to puree the soup.
Tracy's Living Cookbook
