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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Smoked paprika and cumin round out the sweetness of San Marzano tomatoes. If you can't find these tomatoes, use a can of regular unsalted tomatoes. Ingredients:
1 tablespoon canola oil |
1 1/2 cups chopped onion |
1/2 teaspoon ground cumin |
3/8 teaspoon kosher salt |
1/4 teaspoon hot smoked paprika |
4 garlic cloves, minced |
1 (14.28-ounce) can chopped unsalted san marzano tomatoes, undrained |
2 cups unsalted chicken stock (such as swanson) |
1/4 cup half-and-half |
2 tablespoons coarsely chopped fresh flat-leaf parsley |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat a medium saucepan over medium heat. Add canola oil to pan; swirl to coat. Add onion, cumin, kosher salt, and paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add minced garlic; sauté 1 minute, stirring constantly. Stir in tomatoes and chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in half-and-half.
2. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Top with parsley and freshly ground black pepper.
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