This recipe is adapted from Whitewater Cooks by Shelley Adams. The soup is rich and hearty on its own, and makes an excellent tomato sauce for fresh pasta noodles or for dipping chunks of hearty Calabrese bread as a casual appetizer. It freezes beautifully. I make vast quantities of roasted tomatoes each summer and store them in the freezer for recipes such as this one.
- • 12 fresh tomatoes, halved and roasted
- • ½ c olive oil
- • 4 cloves of garlic, peeled
- • 3 large onions, diced
- • 1 ½ c sun-dried tomatoes, chopped
- • 2 28 oz cans crushed tomatoes (or tomato puree)
- • 6 c vegetable stock
- • 1 c red wine
- • ¼ c dried basil
- • 1 bunch fresh basil, julienned
- • ½ c pesto
- • parmesan or asiago cheese for garnish
- Slice tomatoes lengthwise and place cut side up on oiled, rimmed baking sheet. Add the garlic cloves. Drizzle with half the olive oil and sprinkle with salt & pepper. Place in a 325 oven for 2-3 hours, until concentrated and collapsed.
- In a large soup pot, heat the remaining olive oil and saute the onions until softened and slightly caramelized. Add crushed tomatoes, stock, sun-dried tomatoes and red wine. Let simmer for 20 minutes. Add the roasted tomatoes and garlic cloves, dried basil and boil for five minutes. Puree with a hand blender and add fresh basil and pest. Ladle into bowls and sprinkle with parmesan or asiago cheese.
- Prep Time: 20
- Serving Size: 12