Print recipe| Meal type | Basil, Garlic, Onions, Tomatoes |
| Season | Fall, Spring, Summer, Winter |
Ingredients
- 4 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
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned 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. |
| 2 | Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. |
| 3 | Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. |
| 4 | In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. |
| 5 | Add the canned tomatoes, basil, thyme, and chicken stock. |
| 6 | Add the oven-roasted tomatoes, including the liquid on the baking sheet. |
| 7 | Bring to a boil and simmer uncovered for 40 minutes. |