Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 (28 oz) cans whole peeled tomatoes, or 3 lbs fresh Roma tomatoes, halved
- 2 cups vegetable broth
- 1/2 tsp sugar (optional, to balance acidity)
- 1/2 tsp dried basil (or a few fresh leaves)
- Salt and black pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- Fresh basil and olive oil, for garnish
Instructions
- Roast the tomatoes (if using fresh): Preheat oven to 400°F. Spread halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 35–40 minutes until caramelized. If using canned, skip this step.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5–7 minutes. Add garlic and cook for 1 minute more.
- Tomato paste and herbs: Stir in tomato paste, basil, and sugar. Cook for 2 minutes to deepen the flavor.
- Add tomatoes and broth: Add roasted or canned tomatoes with their juices. Pour in vegetable broth. Bring to a simmer and cook uncovered for 20 minutes.
- Blend: Use an immersion blender to puree until smooth. Or transfer to a blender in batches, then return to the pot.
- Add cream: Stir in heavy cream or coconut milk. Taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with a drizzle of olive oil and fresh basil.
Notes
- Make it vegan: Use coconut milk or oat cream instead of dairy.
- Add heat: Toss in a pinch of red pepper flakes for spice.
- Add protein: Stir in cooked white beans or top with crispy chickpeas.
- Make it chunky: Don’t blend completely—leave a bit of texture.