Ingredients
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2 1/2-3 lbs ripe tomatoes, roma
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1 small red onion, quartered
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3 garlic cloves, pealed, left whole
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1 2/3 cups chicken stock or 1 2/3 cups vegetable stock
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1 tablespoon olive oil
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2 -3 tablespoons balsamic vinegar
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2 -3 teaspoons sugar
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fresh basil leaf (small handful, plus extra for garnish)
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salt
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pepper
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toasted cheese, croutes, to serve
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creme fraiche, to serve
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3 tablespoons sun-dried tomato paste
Instructions
- 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.