Recipe Instructions:
4 pounds ripe heirloom/cherry tomatoes
4 cloves of garlic - peeled and chopped
one big bunch of basil leaves and stems chopped separately
4 tablespoons olive oil
1 teaspoon red chilli flakes
1 cup water/ vegetable stock
salt and pepper
Preheat the oven to 350°F.
Prick tomatoes with a knife and toss them in a big roasting pan with 2 tbsp olive oil, basil stems, salt and pepper. Put them in the oven for about 30 to 40 minutes until juices start coming out of the tomatoes. Remove from oven and let cool.
Heat 2 tbsp of olive oil in a big pot. Add chopped garlic, basil leaves and chilli flakes. Cook on low heat until soft and fragrant.
Now add roasted tomatoes with all the juices and basil stems. Add 1 cup of water and simmer for another 15-20 minutes until tomatoes get soft.
Break the tomatoes with spatula if you like your tomato soup chunky. If you prefer your soup smooth, purée in a blender once the mixture is cool enough to handle.
Season with salt and pepper. Garnish with fresh basil leaves.
