INGREDIENTS: plum tomatoes (3 lbs.), chicken stock (1 quart), canned plum tomatoes (28 ounces), olive oil, chopped onions (2 cups), 6 minced garlic cloves, butter, basil leaves (3 cups), thyme (1 teaspoon), salt, pepper
OPTIONAL: agave nectar (1 teaspoon), red sherry vinegar (2 teaspoons), cayenne pepper
INSTRUCTIONS:
1. Slice tomatoes in half lengthwise. Add 1/4 cup olive oil, 1 tablespoon of salt, & 1.5 teaspoons of pepper.
2. Lay tomatoes on a baking sheet face up. Roast at 400 degrees Fahrenheit for 45 minutes.
3. Sautee 2 cups of chopped onions and minced garlic cloves on medium heat in 2 tablespoons of olive oil & 2 tablespoons of butter. OPTIONAL: Add cayenne pepper.
4. Add basil, canned tomatoes, chicken stock, thyme, and roast tomatoes. OPTIONAL: Add agave nectar & sherry vinegar. This prevents the soup from being too tart. If you don't have these ingredients, use a bit of sugar.
5. Bring to a boil. Switch to low heat and let simmer for 30 minutes. Process (or blend) until smooth.
Serve warm or chilled. Enjoy!
MUSIC: Jason Shaw: "Solo Acoustic Guitar" (http://http://freemusicarchive.org/music/Jason_Shaw/Audionautix_Acoustic/SOLO_ACOUSTIC_GUITAR_3-11)
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