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Categories:
tomatoes sweet onion garlic yellow pepper grapeseed oil salt freshly ground pepper fresh cilantro vegetable broth tomato juice tomato paste Worcestershire sauce fresh basil brown sugar fresh corn
Viewed: 63 - Published at: 9 years agoIngredients
- 1 1/2 lbs. large tomatoes, such as beefsteak, cut in half crosswise
- 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
- 3 large cloves garlic, unpeeled
- 1 small yellow pepper, cut in half crosswise
- 1 tablespoon plus 1 teaspoon grapeseed oil, divided
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 teaspoon fresh cilantro
- 2 cups vegetable broth, divided
- 1/4 cup tomato juice
- 1 teaspoon tomato paste
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon fresh basil, chopped
- Brown sugar to taste (optional)
- 1/2 cup fresh corn
Method
- 1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
- 2. Combine tomatoes, onion, garlic, pepper and 1 tablespoon oil in a mixing bowl. Season with salt and pepper. Place the mixture on the prepared baking sheet. Roast until the vegetables are soft and carmelized, about 30 minutes.
- 3. When cool enough to handle, peel the garlic, tomatoes and pepper; seed the tomatoes and pepper. Trim off the onion ends. Place vegetables and cilantro in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
- 4. Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring frequently. Ladle into bowls, garnish with corn.
