Preheat oven to 400. Toss together the tomatoes, 1/4 cup olive oil, slat, pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes
In an 8 quart stock pot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil thyme, and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings.
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|Serving Size: 1 Serving (787g)|
|Recipe Makes: 6|
|Calories from Fat: 331 (67%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 70.7mg||22 %|
|Sodium 1063.6mg||37 %|
|Potassium 1329.6mg||35 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 26.4g|
|Protein 12.8g||18 %|
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Calories per serving: 493
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