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Categories:
tomatoes garlic salt fresh ground black pepper olive oil basil vegetable broth water russet potato tomato paste fresh basil olive oil balsamic vinegar salt fresh ground black pepper
Viewed: 44 - Published at: 5 years agoIngredients
- 6 firm tomatoes, peeled and cut in half
- 3 garlic cloves, peeled and left whole
- coarse salt, to taste
- fresh ground black pepper, to taste
- 2 tablespoons olive oil
- 6 leafs basil, torn in half
- 2 cups low sodium vegetable broth
- 2 cups water
- 1 large russet potato, peeled and cut into chunks
- 1 tablespoon tomato paste
- 1 cup fresh basil
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 14 teaspoon coarse salt
- fresh ground black pepper
Method
- Preheat the oven to 400 degrees.
- Lightly oil a shallow baking dish large enough to hold the tomatoes in a single layer.
- Place the tomato halves, cut sides up, and the garlic in the prepared baking dish.
- Sprinkle with salt and pepper.
- Drizzle with the oil, then top each tomato half with half a basil leaf, turning each leaf over to coat in oil.
- Bake 50-60 minutes, or until the edges of the tomatoes are slightly blackened.
- Meanwhile, in a medium saucepan, bring the broth, water, potato and tomato paste to a boil over high heat.
- Reduce the heat slightly and boil until the potato is tender, about 20 minutes.
- Transfer half of the mixture to a blender.
- Process until smooth but still a bit chunky.
- Transfer to a medium stockpot.
- Repeat with remaining potato and roasted tomato mixture.
- Stir over medium-low heat until heated through.
- Process all ingredients for the basil puree (last 5 ingredients starting with basil) in a food processor until smooth.
- Serve hot, garnished with equal portions of basil puree.
