Norma's Notes
INGREDIENTS
12 large fresh ripe tomatoes, washed, cored, quartered
1 large mild onion, cut into chunks
5–6 cloves garlic, peeled
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
2 tbsp tomato paste
2 cups chicken broth
½ cup heavy cream
1 tsp sugar
fresh basil for serving
grated Parmesan cheese for serving
- You can use a mixture of mini and large, orange, yellow and red tomatoes.
- Goes great with garlic bread, Caesar salad or sandwiches.
INGREDIENTS
12 large fresh ripe tomatoes, washed, cored, quartered
1 large mild onion, cut into chunks
5–6 cloves garlic, peeled
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
2 tbsp tomato paste
2 cups chicken broth
½ cup heavy cream
1 tsp sugar
fresh basil for serving
grated Parmesan cheese for serving
INSTRUCTIONS
1. Roast the tomatoes. Preheat oven to 375°F. Spread tomatoes, onion and garlic on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and Italian seasoning. Toss to coat. Roast for 40–45 minutes, until soft and browned around the edges.
2. Transfer the roasted vegetables and all the pan juices to a large pot. Add tomato paste and cook over medium heat for 1–2 minutes, stirring. Add broth and bring to a gentle simmer. Simmer for 10–15 minutes.
3. Use an immersion blender to blend until smooth.
4. Reduce heat to low and stir in cream. Add sugar.
5. Serve hot with chopped basil, Parmesan or a drizzle of cream on top.
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