lb ripe plum tomatoes (or any tomato), cut in half
1
⁄4 cup olive oil, plus
2
tbsp olive oil
1
tbsp kosher salt
1
1⁄2 teaspoons fresh ground black pepper
2
cups chopped yellow onions
6
garlic cloves, minced
2
tbsp butter
1
⁄4 teaspoon crushed red pepper flakes
1
can (28 oz) plum tomatoes (with their juice)
4
cups fresh basil leaves, packed
1
tsp fresh thyme leave
1
qt veggie stock or 1 quart water
Directions
1.
Preheat the oven to 400 degrees.
2.
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 veggie 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
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