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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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A great way to use up fresh tomatoes. Ingredients:
4 large tomatoes, cored, cut in half crosswise and seeded |
3 teaspoons olive oil |
1 cup chopped carrot |
2 garlic cloves, chopped |
1 tablespoon chopped fresh basil or 1 tablespoon oregano |
1 teaspoon chopped fresh thyme |
1 (16 ounce) can reduced-sodium fat-free chicken broth |
1 cup milk |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Place the tomato halves, cut side down, on a jelly roll pan and drizzle with 2 tsps. of the olive oil.
3. Bake for 35 minutes until tender and slightly charred.
4. Remove tomatoes from oven and cool.
5. Discard skins.
6. Heat remaining 1 tsp olive oil in a 2 quart saucepan over medium-high heat.
7. Add the carrot, garlic, and herbs.
8. Saute for 8 minutes.
9. Stir in the broth.
10. Partially cover, reduce the heat, and let simmer for 20 minutes or until the carrots are tender.
11. Add the tomato halves.
12. Place half of the mixture in a blender and process until smooth and repeat with remaining mixture. You can also blend it all with a stick blender.
13. Return pureed mixture to saucepan and add the milk, salt, pepper and stir over low heat until thoroughly heated. Do not boil.
14. Sprinkle with additional fresh herbs if desired just before serving.
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