Nothing tops this childhood classic
Prep Time:
10 minutes
Cook Time:
1 hour, 20 minutes
Servings:
Ingredients
  • 2 tablespoon olive oil
  • 2 pound ripe tomatoes
  • 2 tablespoon unsalted butter
  • 1 medium spanish onion, rough chopped
  • 4 cloves garlic, sliced
  • 1/2 bunch basil, leaves picked
  • 1/4 cup sherry wine
  • 2 tablespoon sherry vinegar
  • 1 (28-ounce) can good quality whole tomatoes
  • 1 quart vegetable stock or light chicken stock
  • 2 cup tomato juice
  • 2 teaspoon smoked sweet paprika
  • 1 1/2 cups heavy cream
  • kosher salt and freshly ground black pepper, to taste
Directions
  1. Step 1: Preheat oven to 425 F.
  2. Step 2: In a large bowl, toss 2 pounds ripe whole tomatoes in 2 tablespoons olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until caramelized and soft, about 20 minutes.
  3. Step 3: In a large stockpot over medium heat, heat 2 tablespoons unsalted butter and caramelize 1 medium chopped Spanish onion and 4 cloves sliced garlic, about 15 minutes.
  4. Step 4: Add the leaves from 1/2 bunch of fresh basil and cook slightly. Season with salt and pepper to taste. Cook 2 minutes longer.
  5. Step 5: Deglaze the pan with 1/4 cup sherry wine and 2 tablespoons sherry vinegar. Reduce by half.
  6. Step 6: Add the roasted tomatoes and 1 (28-ounce) can good quality whole tomatoes. Cook for 10 minutes.
  7. Step 7: Add 1 quart vegetable stock or light chicken stock, 2 cups tomato juice and 2 teaspoons smoked sweet paprika. Simmer for 20 minutes.
  8. Step 8: Season with salt and pepper to taste. Add 1 1/2 cups heavy cream and simmer for 5 minutes.
  9. Step 9: Using an immersion stick blender, puree until smooth.