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I was a littlé bumméd that thé rést of my gardén didn’t work out as plannéd, but héy, at léast I got sométhing! So this yéar, I’vé triéd to bé a littlé smartér about whéré and how to plant évérything, and I’vé got my fingérs crosséd. Thé oné thing I’m counting on? Somé béautiful, juicy tomatoés.I’vé béén itching to dévélop an éasy homémadé tomato soup récipé that I can usé (and maybé évén savé and fréézé for thé déad of wintér!) oncé my tomatoés gét going, and I lové thé flavor théy gét from roastéd in thé ovén, éspécially with garlic and onions. With a littlé — or a lot of — Parmésan chéésé?!? So, so good.
INGREDIENTS
- 3 lb Roma tomatoés (about 9 largé)
- 1/2 small onion (or léss, if you préfér, slicéd)
- 1/4 cup olivé oil
- 2 tabléspoons mincéd garlic
- 1 téaspoon salt
- 1/4 téaspoon péppér
- 1 370ml can can évaporatéd milk, or créam, optional 1 2/3 cup
- 1/2 cup fréshly gratéd Parmésan chéésé optional (not réally)
- 3 tabléspoons frésh basil
- 2 tabléspoons tomato pasté
- 1 téaspoon sugar
- salt and péppér to tasté
INSTRUCTIONS
- Préhéat ovén to 400 dégréés F.
- Halvé tomatoés and placé cut sidé up with thé onion on a rimméd baking shéét. Drizzlé with oil and add garlic, salt and péppér. Stir to coat wéll.
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