- 3.5 lbs tomatoes
- 1 tbsp olive oil
- 1 red onion, chopped
- 1-2 garlic cloves, finely sliced
- 1/2 teaspoon cayenne pepper
- 1 tsp granulated sugar
- 1 tsp good quality balsamic vinegar
- 3 cups chicken stock
- 1/2 cup heavy cream
- 1 tbsp chopped fresh basil
- salt and pepper, to taste
Preheat the oven to 350°F (180°C). Slice the tomatoes in half and core them. Set aside.
Heat up 1 tbsp olive oil in a roasting tray or oven-safe wide pot/pan big enough to fit all the tomatoes in one layer over medium-high heat.
Add the chopped onions and saute for 3 minutes until translucent. Keep stirring constantly. Then add the sliced garlic and cayenne pepper, cook for 1 more minute.
Place the tomato halves in one single layer cut-side down in the pan. Season with a little bit salt and pepper. Sprinkle the sugar over the tomatoes and drizzle with balsamic vinegar. Cook over high heat for 4 minutes.
Give it a good stir and transfer to the oven for 30 minutes.
Transfer the tray/pot/pan carefully back to the stove (if you used a tray transfer tomatoes to a stock pot) and pour in the stock. Bring to a boil and let simmer for 4 minutes. Then add the cream and let cook for 2 more minutes.
Blend the soup with an immersion blender until almost smooth. Stir in chopped basil and season to taste with salt and pepper as needed.
Serve with rustic bread or grilled cheese sandwiches.
source : https://platedcravings.com/