I make a large batch and can them in the summer when my tomatoes are in. Garden fresh tomatoes are the best but if they are not in season use Hunt's diced tomatoes.
Serves 8
Ingredients:
5 large tomatoes, halved and seeded
4 cups beef stock
3 cloves garlic, minced
1/2 cup fresh basil leaves, chopped
salt and pepper to taste
1/2 cup onions, finely chopped
Instructions:
Place tomatoes skin side up under the broiler and roast until skin turns dark. Remove from heat, cool, peel and chop.
In a soup kettle, saute garlic and onions. Add beef stock, tomatoes and any juice from roasting pan. Bring to a slow boil. Reduce heat, season with salt and pepper and cook for 20 minutes. Add basil and cook 10 additional minutes.
Per serving: 33 Calories; trace Total Fat; 5g Carbohydrate; 0mg Cholesterol
Serving Ideas : Serve wtih Parmesan croutons.