Serves 8
2lbs ripe plum tomatoes, cut ½
2 cloves garlic, whole
1 carrot, large pieces
1 med onion, thick slices
1-2T brown sugar
2T olive oil
to taste s&p
2c veggie stock
4T basil pesto
touch of half & half, optional
fresh basil, chopped
1. Preheat oven to 350°F
2. Toss tomatoes, garlic & onions with oil, sugar, s&p
3. Spread in 1 layer on baking sheet, roast 30 mins
4. Transfer to large pot, add veggie broth, bring to boil
5. Reduce heat, simmer 20 mins, reducing liquid by ⅓
6. Stir in pesto
7. Using immersion blender, purée until smooth
8. Can add “touch of” half & half for more creaminess
9. Garnish with freshly chopped basil
Recent Comments