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2lb Combination Vine Ripened And Roma Tomatoes, Halved,
Cored And Seeds Removed
1 Can Fire Roasted Crushed Tomatoes
2 Small Red Onions, Peeled And Quartered
1 Large Shallot, Peeled And Sliced
1 Quart Chicken Stock
2 Dried Bay Leaves
¾ Cup Cream
Salt And Pepper
Olive Oil
2 tbsp Butter
Method:
1. Preheat oven to 450 degrees. Place the fresh tomatoes,
onion and shallot on a sheet pan in one layer. Drizzle with olive oil,
sprinkle with salt and pepper to taste and toss to coat. Roast for 30
minutes or until they begin to caramelize.
2. Melt the butter in a medium stock pot and add about a tablespoon of olive
oil. Scoop roasted vegetables into the pot and add the chicken stock,
crushed tomatoes and bay leaves. Simmer for 20 to 30 minutes.
3. Transfer the mixture to a food processor and puree until smooth, before
returning it to the stockpot. Add the cream, taste and adjust seasonings to
taste.
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