Ingredients Jump to Instructions ↓

  1. 8-10 ripe tomatoes, (3 pounds), cut in half and seeded

  2. 1 1/2 teaspoons extra-virgin olive oil

  3. 2 red onions, chopped

  4. 1 clove garlic, minced

  5. 3 cups reduced-sodium chicken broth

  6. 3 tablespoons chopped fresh basil Salt & freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Coat a baking sheet with cooking spray. Place tomatoes on the prepared baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off the skins and chop the tomatoes coarsely. Meanwhile, heat oil in a medium saucepan over medium-low heat. Add onions and cook, stirring often, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from the heat and stir in basil. Season with salt and pepper. Cover loosely and refrigerate until chilled, 2 1/2 to 3 hours.


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