Roasting tomatoes sends their flavor into overdrive. For canned tomatoes I like Muir Glen canned plum tomatoes and San Marzano. Cooked tomatoes have lots of lycopene, which helps protect against prostate cancer. - Jenny Jones
- 4 or 5 large tomatoes, cut into quarters
- 1 Tablespoon olive oil
- 1 teaspoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 cups chicken or vegetable stock
- 28-ounce can plum tomatoes or one 26-ounce box Pomi strained tomatoes
- 1 bay leaf
- 1/2 teaspoon salt
- pepper to taste
- about 8 fresh sliced basil leaves (optional)
- Preheat oven to 400° F.
- Put fresh tomatoes on a baking sheet and toss with 1 tablespoon olive oil and a little salt & pepper. Roast for 45 minutes, stirring once.
- While tomatoes are roasting sauté onion and garlic in oil (in a soup pot) for 5 minutes.
- Add stock, canned or boxed tomatoes, bay leaf, salt & pepper and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
- Add roasted tomatoes to the soup and cook another 10 minutes.
- Remove from heat and let cool for 5 minutes. Add basil now if you choose.
- Puree in a food processor or with a stick blender.
Note: For cream of tomato soup just add a teaspoon of whipping cream per serving.