2 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 cup chopped sweet onions
4 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
2 14.5-ounce cans diced tomatoes, with their juice
1/4 cup dried basil leaves
1 tablespoon Italian seasoning
2 14.5 ounce cans reduced sodium chicken broth
½ cup water
Preheat the oven to 400°.
In a large bowl, toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, sauté’ the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
Add the canned tomatoes, basil, Italian seasoning, chicken broth and water. 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. If you do not have a food mill use a food processor or blender in 2 batches. Then run through a sieve to get seeds out. Taste for seasonings. Serve hot or cold.
Recipe printed from http://TheSlowRoastedItalian.com/
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