Ingredients

5 lbs. tomatoes, stemmed and quartered (I like using plum tomatoes for this but any will do)

6 garlic cloves, smashed

¼ olive oil

salt and fresh pepper

Preparation

Toss together all above ingredients. Transfer to casserole dish or baking pan and roast in oven for about 40 minutes until very soft. Saute 1 cup chopped sweet onion in 2 tablespoons of olive oil for 5-7 minutes Stir in:

  • 2 cups water
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • mixture from above

Bring to a boil, reduce heat and simmer about 10 minutes. Puree the soup in blender or food processor until smooth

Finish with ½ cup half and half or light cream and sprigs of fresh basil

Variation: add i can tomato paste and 1/2 cup of peanut butter and additional vegetable broth, Delete cream and basil