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.
Yield
8 servings
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
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