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Ingredients
6 Beefsteak tomatoes, halved
2 Leeks, white & pale-green parts, cut into 1/2" pieces
2 Carrots, cut into 1/4" pieces
4 Garlic cloves
2 Tablespoons olive oil
Coarse salt & ground pepper, to taste
2 (14 1/2 oz) Cans chicken broth
1/4 Cup chopped fresh basil
Instructions
Preheat oven to 425�F.
In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil, season with salt and pepper to taste. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes. In batches, puree in blender. Stir in basil.