Florida Vegetable Recipe

Vegetable-6071

Ingredients
3 pounds	ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons	olive oil
1 tablespoon	kosher salt
1 1/2 teaspoons	freshly ground black pepper
2 cups	yellow onions, chopped
6 cloves	garlic, minced
2 tablespoons	unsalted butter
1/4 teaspoon	crushed red pepper flakes
28 ounces	canned plum tomatoes with their juice
4 cups	fresh basil leaves, packed
1 teaspoon	fresh thyme leaves
1 quart	chicken stock

Preparation
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