Ingredients
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2 pounds plum Tomatoes
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1 red Bell Peppers
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1 Onion
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2 large Garlic
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2 tsp Olive Oil
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1 (14½-ounce) can diced Tomatoes Juice
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⅓ cup fresh Basil
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½ tsp Salt
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¼ tsp Black Pepper
Directions
Steps
|
1
Done
|
Preheat the oven to 400°F. |
|
2
Done
|
Combine plum tomatoes, bell pepper, onion, and garlic in a large roasting pan. Drizzle with oil and toss to coat. Roast, occasionally tossing, until tomatoes are softened and lightly browned along edges, about 35 minutes. Transfer to a large saucepan. |
|
3
Done
|
Add diced tomatoes with their juice, all but 1 Tbsp of basil, salt, and black pepper to the saucepan; bring to boil. Reduce heat and simmer, covered, 20 minutes. Remove saucepan from heat; let cool 5 minutes. |
|
4
Done
|
Coarsely purée, in batches if needed, in a food processor or blender. Serve soup in 4 bowls and sprinkle with remaining 1 Tbsp basil. |
