An easy to make, very flavourful soup that is excellent on its own, or as the base for a pasta sauce or pizza. Yum!
Total Time:20 minutes
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.
