Note: If you don’t have time to roast your tomatoes, you can switch them for fresh tomatoes, but we think roast tastes best.
- 1 x 28 oz can of peeled tomatoes
- 8 cloves of garlic
- ½ cup of olive oil
- Salt and pepper
- 1 large onion (chop it up)
- 2 x tablespoons of tomato paste
- 4 x cups of chicken broth
- Crusty bread
- 2 x tablespoons of salted butter
You want to warm the oven to 425 degrees Fahrenheit. Then crush your tomatoes (with your hands) into a decent sized baking dish and add garlic, ¼ cup of olive oil and season to taste. Roast. About halfway through – toss the mix. It’s done after about 40 minutes when the tomatoes feel like jam and the garlic is very soft. Then use a fork or masher to break them up.
Then get a big pot and heat it on medium-high. Pop 2 x tablespoons of olive oil in there, toss in the onion and season. When the onion is soft, drop the heat to medium-low and wait until the onion is incredibly soft. (This takes about 25 minutes).
Bump the heat to medium-high again and add the tomato paste and cook for a couple of minutes. Now, add the tomato mix from earlier and the chicken broth and boil. Reduce to simmer and simmer for 20 minutes.
Toast the bread to make croutons.
When the mix is done, puree it to remove any lumps and season to taste.
Serve when you like.