- 1 pound fresh tomatoes
- 2 tablespoons olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 2 garlic cloves, minced
- 2 medium shallots, chopped
- 1/4 cup chopped fresh basil
- Dash of cayenne pepper
- 1/2 teaspoon salt
- 2 cups low sodium vegetable broth
Directions
- Preheat oven to 400°. Cut tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Roast tomatoes 20 minutes. In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to cook for another 4 minutes.
- Remove tomatoes from the oven, allow to cool first then peel the tomatoes. Add all ingredients to a food processor, except broth. Add the tomato purée mixture and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. Enjoy!
No comments:
Post a Comment