Notes
Ingredients
- 3 lbs ripe plum tomatoes, halved
- 2 yellow onions, chopped
- 5 garlic cloves, minced
- 2 cups fresh basil leaves, chopped
- ¼ cup plus 2 Tbsp extra-virgin olive oil
- 2 Tbsp butter
- ¼ tsp crushed red pepper flakes (optional)
- 1 (28 oz) can whole plum tomatoes
- ½ tsp dried thyme
- 4 cups low-sodium chicken or vegetable broth
- Salt and pepper, to taste
- Optional: Parmesan, fresh basil, croutons, grilled cheese
- Preheat oven to 400°F (200°C). Toss the halved tomatoes with ¼ cup olive oil, salt, and pepper; arrange cut-side up on a baking sheet. Roast about 40 minutes until soft and caramelized.
- In a large pot, warm the remaining 2 Tbsp olive oil and the butter over medium heat. Cook the onions, garlic, and red pepper flakes about 10 minutes until golden.
- Stir in the canned tomatoes, basil, thyme, and broth, then add the roasted tomatoes and their juices. Bring to a boil, then simmer uncovered about 20 minutes.
- Blend until smooth with an immersion blender (or in batches). Taste and adjust seasoning, adding a pinch of sugar if needed.
- Ladle into bowls and garnish. Serve with grilled cheese or crusty bread.
- Use the ripest tomatoes you can; roast them well for the sweetest flavor.
- Balance sharp tomatoes with a pinch of sugar or a splash of cream.
- The flavor deepens overnight, so it is great made ahead.