Preparation time: 15 minutes
Cooking Time : 45 minutes + 35 minutes
Ingredients:
3.5 pounds ripe tomatoes (mixture of Roma and Beefsteak) sliced half
1 piece big carrots sliced
1/4 cup + 1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
2 tbsp unsalted butter
1/4 tsp crushed red pepper flakes
1 28 oz can of tomato sauce
1 medium size yellow onion diced
6 cloves garlic minced
2 cups fresh basil removed stem
2 tbsp fresh thymes leaves
4 cups water
3 tablespoon chicken bouillon
Recipe:
1. Remove carrot skin and sliced
2. Slice tomatoes in a half or quarter, onion and mince garlic
3. Remove stem of basil and Thymes
4. Line a large baking sheet with parchment paper. Placed sliced tomatoes and carrots on a baking sheet. Drizzle with 1/4 cup olive oil.
5. Season with salt and ground black pepper.
6. Roast in a preheated oven 400F for 40 minutes.
7. While tomatoes are roasting/ baking caramelized onion.
8. In a deep pot heat 1 tbsp olive oil. Add the onion, and unsalted butter. Saute until slightly brown.
9. Add the garlic, chicken bouillon. Stir for about 1 minute.
10. Add tomato sauce and water. Boil then add the roasted tomatoes and carrot.
11. Cover and Let it boil for another 25 minutes adjusting heat level to medium. Stirring occasionally.
12. Uncover add the thymes and basil. Add red pepper flakes and salt.
13. Set aside to warm.
14. Transfer the mixture to a blender then puree until smooth.
15. Serve with cheese or heavy cream or bread. Serve hot. Enjoy!
Note: All times are approximations. Adjust flavors by increasing/decreasing amounts of ingredients.
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