- Level: Easy
- Total: 1 hr 35 min
- Prep: 15 min
- Cook: 1 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 32 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 74 mg
- Sodium
- 1140 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 15 min
- Cook: 1 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 32 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 74 mg
- Sodium
- 1140 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
- Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
- Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
- Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.
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