Easy Roasted Tomato Soup Recipe

I bought a bunch of plants — random things that I’d never really had any desire to grow before — and I got some dirt (when you live in the sandy land like we do, this a thing you have to do), and I put them in it. I watered like crazy.
My kids were totally cool with this, as they love tomatoes. I was a little bummed that the rest of my garden didn’t work out as planned, but hey, at least I got something!
So this year, I’ve tried to be a little smarter about where and how to plant everything, and I’ve got my fingers crossed. The one thing I’m counting on? Some beautiful, juicy tomatoes.

INGREDIENTS

• 3 lb Roma tomatoes (about 9 large)
• 1/2 small onion (or less, if you prefer, sliced)
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 370ml can can evaporated milk, or cream, optional 1 2/3 cup
• 1/2 cup freshly grated Parmesan cheese optional (not really)
• 3 tablespoons fresh basil
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
3. Roast for 40-50 minutes, just until starting to brown.
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for full instruction please see : www.thereciperebel.com

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