Fresh Tomato Soup with Basil from Cook's Country, July 2007

5 lbs of tomatoes cored and quartered
1 lb. tomatoes, cored and diced
2 onions, chopped
8 garlic cloves, peeled and whole
1 garlic clove minced
1/2 tsp salt, plus more to taste
1/4 tsp sugar, plus more to taste
3 TBS extra virgin olive oil
1 cup chopped, fresh basil

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine quartered tomatoes, onions, whole garlic cloves, oil, 1/2 tsp salt, and 1/4 tsp sugar in large roasting pan. Roast, stirring once or twice, until tomatoes are brown in spots, about 1 1/2 hours (I found that it took me only about 45 minutes). Let cool 5 minutes. Working in two batches, process roasted tomatoe mixture in food processor until smooth. (Pureed mixture can be refrigeratoed for up to 1 day).
2. When ready to serve, combine diced tomatoes, minced garlic, basil, and 1/4 tsp salt in bowl and marinate for 30 minutes. Transver to large saucepan, add pureed tomato mixture, and simmer over medium heat until diced tomatoes are slightly softened, about 5 minutes. Season with salt and sugar to taste. Serve.

Number of Servings: 6

Recipe submitted by SparkPeople user JENSHAINES.