Preheat the oven to 400 degrees F. Toss together the fresh tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in one layer in a shallow baking pan and roast for 45 minutes. In an 8-quart stockpot on medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. 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 blender on coarsest setting. Serve hot or cold.
Nutritional Values Per Serving
Calories 236, Calories From Fat 138, Total Fat 15g, Saturated Fat 4g, Trans Fatty Acid 0, Cholesterol 11mg, Total Carbohydrate 20g, Protein 6g, Omega 3 Fatty Acid 0.16g