Ingredients
2 pounds heirloom
1 garlic bulb
4 medium shallots
1/4 Cup Vegetable Stock
1/2 Cup Tomato puree
3 Tbs Basil
Fresh Rosemary
1/4 tsp red pepper
Method
Sources
📖
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Charred diced tomatoes — depth for chili, salsa, stews
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Charred diced tomatoes — depth for chili, salsa, stews
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Line baking sheet with parchment paper, or alternatively with olive oil. Preheat oven 375. Quarter tomato(s) and shallots. Lay all ingredients on baking sheet, along with the garlic cloves separated from the bulb, leave skins on. Place tomatoes skin down. Bake 45 minutes or until the tomatoes collapse. If onions turn black on one side, turn them over. Garlic should be brown and soft. 2. Put all roasted ingredients in bowl and blend. 3. Put in large soup pot. Coarsely chop basil, mincing bruises the basil. Add red pepper, vegetable stock and fresh rosemary. Add salt if desired. 4. Simmer for at least fifteen minutes. Notes: Great topped with chives and a few leftover roasted tomatoes, along with some fresh basil.