Recipes

3 lbs (6 cups) plum tomatoes, cut in half lengthwise

1/3 cup extra virgin olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes (optional)
1 (28-ounce) canned plum tomatoes, with their juice
1 quart vegetable stock

2 bay leaves

1 and 1/2 cups heavy cream (or more, if desired)

Procedure:

1. Place sliced tomatoes on a cooking sheet and drizzle with olive oil and salt. Roast at 400 degrees for 45 minutes to 1 hour, until carmelized but not burned.

2. In a deep soup pot, heat butter and sweat onions with salt, pepper, garlic and red pepper flakes until carmelized, about 10 minutes.

3. When tomatoes are roasted, add them and rest of the ingredients, except for the cream, to the pot and simmer for one hour.

4. Remove bay leaves and discard. Using an immersion blender or regular blender, blend ingredients to a smooth consistency. Stir in cream just before serving.

Yield: 12 servings