Yummy Tomato Soup/ Marinara Sauce

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.

Tips::

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 🙂

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