Preheat the oven to 400 degrees F. Toss together the tomatoes, red peppers, garlic cloves, onion, olive oil, kosher salt, and fresh ground pepper to taste. Spread veggies, tomatoes cut side up, in 1 layer on a baking sheet. Sprinkle the sugar over the top and roast in the center of the oven for 1 hour. The tomatoes should have dried out a little and the pepper and onion should be soft.
Meanwhile, in large stock pot over medium heat, add the basil, thyme, and chicken broth. Peel the oven roasted garlic and add the rest of the oven-roasted veggies, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Cool to where it can be handled easily and use a stick blender to desired consistency (or batches in a regular blender). Add ....whatever... to taste.
trying to get it like Bookies Tomato basil that i ate first when my jaw first could not open. serve with naan, fried in griddler. without the half and half and without the gorgonzola
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|Serving Size: 1 (344g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 135 (63%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 38.1mg||12 %|
|Sodium 621.7mg||21 %|
|Potassium 577.9mg||15 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 10.9g|
|Protein 8g||11 %|
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Calories per serving: 214
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