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:
1 loaf crusty wheat-bread
2 cloves garlic, minced
1 tablespoon red pepper flakes
Salt and pepper
Olive oil
For yogurt:
1 pint Greek yogurt
1/2 bunch chives, chopped
Salt and pepper
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.
If too thick, thin with water Add milk right before service.
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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