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Loading...| 2 lbs fresh tomatoes | |
| 1 onion, chopped | |
| 4 cloves garlic, minced | |
| 2 tbsp olive oil | |
| 1 tsp salt | |
| ½ tsp pepper | |
| 4 cups vegetable broth | |
| 1 tbsp balsamic vinegar | |
| 1 tbsp sugar | |
| ½ cup heavy cream |
| 1. | Preheat oven to 400°F. |
| 2. | Cut tomatoes in half and place on baking tray. |
| 3. | Add chopped onion and minced garlic to tray. |
| 4. | Drizzle with olive oil, sprinkle with salt and pepper. |
| 5. | Bake in preheated oven for 25-30 min. |
| 6. | In a blender, puree the roasted tomatoes and onions. |
| 7. | In a large saucepan, bring vegetable broth to a boil. |
| 8. | Reduce heat and add pureed tomato mixture to saucepan. |
| 9. | Stir in balsamic vinegar and sugar. |
| 10. | Let simmer for 10 min. |
| 11. | Stir in heavy cream. |
| 12. | Serve hot. |
– Rich in vitamin C
– Low fat
– Can be made ahead of time
– May contain high levels of sodium
– Requires oven to roast tomatoes
Tomatoes are rich in lycopene, an antioxidant that helps prevent cancer and heart disease. They are also a good source of vitamin C, potassium, and folate.
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