1. Set the tomatoes on one side of a gas grill rack and turn the burner to high. Set the garlic cloves on a small square of aluminum foil and set them over the heat. Grill 8-10 minutes. Turn tomatoes occasionally until they're softened and collapsing slightly and until the garlic skins are blackening. The tomatoes may drip some juice onto the flames If they threaten to collapse completely, remove them to a plate and set them aside until the rest are cooked.
2. Pull off blackened skin from tomatoes. Peel garlic cloves. Put tomatoes and garlic in a blender with half the chicken stock Pulse to a slightly chunky purée.
3. Pour mixture into a saucepan along with the remaining chicken stock and red pepper. Bring to a boil, reduce heat and simmer 10-15 minutes until slightly thickened Add cream, basil and oregano plus salt & pepper to taste. Serve with Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (573g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 56 (31%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 16.4mg||5 %|
|Sodium 472.1mg||16 %|
|Potassium 930.7mg||24 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 18.6g|
|Protein 10.4g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 179
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!