Suitable for days 1-10 of the Standard Process Purification Program.
This is based on Ina Garten’s recipe, which I’m sure is fabulous. I changed it up a bit to work with the purification program, and scaled it back because I didn’t have the 3 lbs of plum tomatoes that the original calls for.
- 1 lb ripe plum tomatoes, cut in half lengthwise
- 2 tablespoons EVOO
- kosher or sea salt, to taste
- freshly ground black pepper, to taste
- 1/2-3/4 cups chopped onion
- 2 garlic cloves, minced
- 1 (14-ounce) can tomato puree (or 14 oz can plum tomatoes w/ their juice)
- 1/2 cup fresh basil leaves, or to taste
- 1/4 teaspoon fresh thyme leaves (or a dash of dried)
- 2 cups water
Preheat the oven to 400 degrees F. Toss together the tomatoes, olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 30-40 minutes. If desired, you may remove the skins; they will slide right off once roasted.
In a large pot over medium heat, saute the onions and garlic with 2 tablespoons of EVOO, until the onions start to brown. Add the canned tomatoes, basil, thyme, and water. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 30-40 minutes. Puree in a blender or food processor.
Best tomato soup you’ll ever eat!