- 3 lbs tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tbsp olive oil
- 1 tbsp salt
- 1 1/2 tsp ground black pepper
- 1 chopped yellow onion
- 6 garlic cloves, minced
- 2 tbsp butter
- sprinkle of Cayenne
- 1 can of crushed tomatoes
- 4 cups fresh basil leaves, packed (I couldn't find that much basil)
- 1 tsp fresh thyme leaves
- 3 cups chicken stock
- 3/4 cup fat free cottage cheese, blended till smooth
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and cayenne for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend up and stir in cottage cheese. Serve with dollop of sour cream.
Recipe adapted from The Barefoot Contessa
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