Ingredients
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1 1/2 pounds
ripe plum tomatoes, cut in half lengthwise (~8-10)
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1/4 cup
olive oil, divided
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1/2 tablespoon
kosher salt or fine sea salt
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1 teaspoon
freshly ground black pepper
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1 cup
yellow onions, chopped (1 med to large onion)
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3
garlic cloves, minced (** or 3 heads roasted garlic)
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1/8 teaspoon
crushed red pepper flakes (** more or less for heat)
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1
(14 oz) can plum tomatoes, with their juice
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2 cups
fresh basil leaves, packed
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1 teaspoon
thyme leaves (** fresh is best)
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2 cups
chicken stock (** water or vegetable stock if making the recipe vegan and/or gluten-free)
Directions
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Preheat the oven to 400 degrees F.
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Toss the tomatoes with1/8 cup olive oil, salt, and pepper. Place them on a baking sheet & then into the oven to roast for 45 minutes.
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In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 Tbsp of olive oil, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock.
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Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer, uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade, or pulse in your food processor.
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Taste for seasonings. Serve hot or cold.
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