This is a wonderful hearty soup on a cold winter day. I have also used it for spaghetti sauce, adding meatballs or Italian sausage. It freezes well and can be used for so many different dishes.

Ingredients:

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good 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 (I use 3 to 4 cloves.)
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Directions:

  1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
  2. Spread the tomatoes in a layer on a baking sheet (with a lip) and roast for 45 minutes.
  3. In an 8-quart stockpot, over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and the red pepper flakes for 10 minutes—until the onions start to brown.
  4. Add the canned tomatoes, basil, thyme, and chicken stock.
  5. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  6. Bring to boil and simmer, uncovered, for 40 minutes.
  7. You can pass through a food mill fitted with the coarsest blade or a blender on chop very slightly.
  8. Taste for seasonings. Serve hot or cold.
  9. It is great with homemade croutons, or I like it with a good thick grilled cheese sandwich.