8-10 ripe tomatoes (3 lb.) - cored, halved and seeded
1 1/2 teaspoon s olive oil
2 red onions chopped
1 clove garlic, minced
3 cups defatted, reduced sodium chicken stock
3 tablespoons chopped fresh basil
Salt and freshly ground pepper to taste
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Let's Make It
Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cut side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off skins and chop coarsely.
Meanwhile in a medium saucepan, heat oil over med-low heat. Add onions and saute for 5 minutes. Add garlic and saute until onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring for 1 minute.
Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.
Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.