Ingredients
3 lbs. ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tbls. good olive oil
1 tbls. kosher salt
1 1/2 tsp. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tbls. unsalted butter
1/4 tsp. crushed red pepper flakes
1 (28 oz) canned plum tomatoes, with their juices
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock
Preparation
Preheat oven to 400
Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tbls. of olive oil, butter, and red pepper flakes for 10 minutes, until the onions begin 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 food mill fitted with the coarsest blade. Taste for seasonings.
