Ingredients
- • 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
Instructions
- 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
Nutrition
- Serving Size: 12