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Roasting concentrates tomato flavor into something extraordinary. Worth making in large batches to freeze.
Make this during the August tomato glut. A pot of soup in the freezer means summer flavors all winter.
What you'll need
How it comes together
Preheat oven to 400°F.
Place tomatoes cut-side up on a large baking sheet. Add garlic and onion. Drizzle generously with oil, season with salt and a little sugar.
Roast 45 minutes until caramelized and slightly charred at the edges.
Squeeze garlic from skins. Transfer everything to a blender with the stock and basil.
Blend until smooth. Taste and season. Reheat gently to serve.
From the kitchen
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