Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds plum tomatoes, halved lengthwise

  2. 5 tablespoons olive oil, divided

  3. 2 garlic cloves, minced

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon dried basil

  6. 1/2 teaspoon dried oregano

  7. 1/2 teaspoon pepper

  8. 1/2 pound sliced fresh mushrooms

  9. 1/2 cup finely chopped sweet onion

  10. 1-1/4 cups chicken broth

  11. 1/3 to 1/2 cup tomato paste Pinch sugar, optional

  12. 3/4 cup heavy whipping cream

  13. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place tomatoes cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450° for 20-25 minutes or until edges are well browned. Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer. In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese. Yield: 4 servings.


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