Author Notes: Such a garden fresh, warm, comforting & silky tomato soup. There is no need for cream with the added flavor the roasted tomatoes and fresh basil! —CaliZona
Serves: 4 – 6
Ingredients
Caramelized Tomatoes
-
1/2
cup Fresh Basil leaves chopped finely
-
4
teaspoons Thyme (dry or fresh)
-
1/4
cup Extra Virgin Olive Oil
-
6
Cloves Garlic Minced
-
1 1/2
teaspoons Sea Salt
-
7 – 9
Tomatoes
Onion Wine Redution
-
1/2
White Onion
-
1/3
cup Dry White Wine
-
3/4
Sea Salt or to taste
-
1/4
Black Pepper
Directions
- Cut Tomatoes in half for medium-sized and in thirds for large.
- Bake for 30 minutes on 325 and 10 minutes on 400, so you have more water from the tomatoes than you would if you fully caramelized them.
- When the Tomatoes are done let cool then peel off the skins and put in to a food processor
- Dice the Onion then add to a large sauce pan. Saute until soft then add the wine and reduce until syrupy & add to food processor and puree
- Heat it up and serve
Photo by CaliZona