This is a tasty combination of fresh tomatoes and intensely flavored sun-dried tomatoes. The recipe comes from The Soup Bible however I added the roasting of the tomatoes and onion. UPDATE: 8/7/09 I've reduced the servings to four; obviously the number of servings will vary with the size.of the portions. NOTE: I've also made using canned whole tomatoes, using the method in Recipe #391660
Provided by Galley Wench
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: To easily peel tomatoes use a sharp knife to cut a cross in the base of each tomato before plunging into boiling water.
- Plunge the tomatoes into boiling water for 30 seconds, then drop into bowl of cold water.
- Peel off skins and cut in half.
- Spray 9x13 pan with non-stick cooking spray.
- Preheat oven to 375 degrees.
- Place tomatoes cut side down.
- Sprinkle onions and garlic over tomatoes.
- Drizzle 1 table olive oil over mixture and roast for 45 minutes.
- Place tomato/onion mixture in blender and blend until smooth.
- Move mixture to saucepan, and stir in broth, tomato paste, vinegar, sugar and basil.
- Season with salt and pepper.
- Simmer for 15 minutes stirring occasionally.
- Serve in bowls, topped with toasted cheese croutes and spoonful of creme fraiche.
- Garnish with basil leaves.
Nutrition Facts : Calories 145.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 3, Sodium 255.2, Carbohydrate 21.6, Fiber 4.2, Sugar 13.4, Protein 5.8
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