I believe I found this recipe in Shape magazine. This is how I make it.
What you need:
6 overripe tomatoes
medium onion ( yellow or red) I usually use red
2 cloves of garlic ( I have a jar that is already minced, I use about a tablespoon)
2 bay leaves
2 springs of thyme ( or a sprinkle of dry thyme)
10 black peppercorns ( or use reg pepper)
1 teaspoon of salt
1 teaspoon of sugar
1/4 cup of olive oil
8 basil leaves ( or sprinkle with some dried)
2 cups of vegetable or chicken broth
Preheat oven to 375.
In a large roasting pan or cookie sheet add tomatoes, onion, garlic, bay leaves, thyme, sugar, pepper, salt. & oil.
Put in oven and roast for 45 minutes or until tomatoes are caramelized. Place roasting pan on top of stove add basil and broth. Bring to a simmer and turn off. Mine didn’t caramelize that well because the tomatoes I used had lots of pulp/juices. It still comes out great though!
Pour into blender & puree. ( Be careful pouring, I usually take a spatula or spoon and place the chunks in the blender first, to avoid splatter )
This batch made about 4 cups. Sooo good.
Most grocery stores have a “rot shelf” , its the best for this recipe since it calls for overripe tomatoes.
For the most part the veggies or fruit I’ve found on there had nothing wrong with them.
I took 2 tomatoes out before taking a photo but bought all 6 tomatoes for $1.71
The recipe in the mag called for jalapeno, so feel free to add that to the mix.
You can also add less broth to make it thicker to use as a marinara sauce.
Along with this I made these yummy Spinach & Sausage Pinwheels ( I used chicken sausage)
Enjoy. If you make these dishes, let me know how it turned out 🙂