Ingredients

3 lbs Italian Plum Tomatoes (12-14) - any fresh, ripe tomato will work

cut tomatoes in half or lengthwise

3 red peppers

seeded and cut in chunks

2 medium onions

cut in chunks

2 tbsp olive oil

2 tbsp balsamic vinegar

¾ tsp salt

ground pepper

2 tbsp fresh basil - or - 2 tsp dried basil

1 tbsp fresh thyme - or - 1 tsp dried thyme

2 heads garlic (approx 30 cloves)

4 cups vegetable broth or water (or a combo of both)

2 tsp sugar or splenda/sugar substitute

Preparation

  1. Line large baking tray (cookie sheet) with parchment paper
  2. put tomatoes, peppers, onions in a bowl and drizzle with OO and Balsamic
  3. mix in s/p/t/b
  4. put vegetables on tray single layer
  5. slice top of garlic head off and wrap in tin foil (cut off ¼ inch off of top) and put it on the baking sheet
  6. roast veggies uncovered 35-45 min on 400 stirring occasionally
  7. transfer tomatoes, peppers and onions into large pot
  8. open foil of garlic and squeeze garlic into pot
  9. add broth and bring to a boil
  10. let it simmer uncovered for 10 min on low
  11. stir in sugar and let it cool
  12. puree soup in pot - use handheld blender

Makes 8-10 servings

Freezes up to 4 months