Ingredients
3 pounds plum tomatoes, halved lengthwise
9 tablespoons olive oil
2 Large Red Bell Peppers (seeded and quartered)
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
6 cups chicken stock
6 tablespoons chopped fresh basil
Preparation
Preheat oven to 400°F. Place tomatoes and peppers cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes and peppers with 4 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly. Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky. Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Stir in basil. Season to taste with salt and pepper.
