8 tomatoes, quartered
2 tbsp balsamic vinegar
4 tbsp olive oil, divided
1/2 tsp red pepper flakes
1 head of garlic
1 tbspbutter
2 cloves of garlic, minced
1 onion, chopped
1/2 cup fresh parsley
1 tbsp tomato paste
3 cups vegetable broth
1 tbsp brown sugar
1 piece of whole wheat bread, toasted & cubed
1/4 cup heavy cream
1/2 cup parmesan cheese
salt & pepper
Preheat oven to 400 and line a baking sheet with foil.
In a large bowl toss together the tomatoes, vinegar, 2 tablespoons of the oil and salt and pepper. Spread onto the baking sheet. Cut the top off the head of garlic, season with salt, pepper and a little olive oil, wrap in foil and place on the baking sheet. Roast for 1 hour.
In a large pan heat the remaining oil, add the onions and minced garlic and cook until softened. Add the roasted tomatoes and garlic to the pan, along with the parsley, vegetable broth, tomato paste, brown sugarand bread. Simmer for 20 minutes.
After 20 minutes add the heavy cream and parmesan cheese. Take off the heat and puree until creamy.
1 comment:
This looks so good - could I substitute canned tomatoes and if so, how much? Thanks.
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