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5 pounds Roma tomatoes
2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano) Handful basil leaves 2 jalapenos 2 red onions quartered, skins on 1 head garlic, cut in 1/2, skins on Half bunch parsley Half bunch thyme Extra-virgin olive oil Salt Pepper Water, if needed 1/2 cup milk For croutons:
For yogurt:
In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper. Run everything through a food mill on a medium dye over a medium pot.
Croutons: Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown. Yogurt: Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper. Garnish the soup with croutons and yogurt.
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