| Recipe: |
28 ounce can diced tomatoes
1 large yellow onion, chopped
6 cloves garlic, peeled
1/2 tsp dried basil
2 Tbsp olive oil
2 sprigs fresh rosemary (optional)
Salt & pepper, to taste
15 ounce can tomato sauce
1 cup chicken broth
1 Tbsp balsamic vinegar
1 cup half & half (can use fat-free, if desired)
Heat the oven to broil.
Drain the can of diced tomatoes by pouring them into a mesh strainer set over a medium boil. Use a spatula to press the tomatoes to extract as much juice as possible. Set the juice aside.
Transfer the diced tomatoes to a rimmed baking sheet. Add the onion, garlic, basil and olive oil. Strip the leaves from the rosemary sprigs and add them to the tomatoes and onions. Toss everything to coat well. Season with salt & pepper.
Broil the tomato mixture on the center rack for 4 minutes, then gently stir. Broil for another 4 minutes, or until the onions and tomatoes begin to brown.
Transfer the mixture to a blender, then add the reserved tomato juice. Puree until smooth.
Pour the pureed mixture into a sauce pan over medium heat. Add the tomato sauce, chicken broth and balsamic vinegar. heat until warmed through, then stir in the half & half. |
