Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 lbs Tomatoes, sliced
- 3/4 cup Cento Pitted Green Olives
- 1 head Garlic, top sliced off
- 3 Shallots, peeled & halved
- 3 sprigs Fresh Thyme
- 1 tbsp Cento Double Concentrated Tomato Paste Tube
- Fresh Basil Leaves
- 1/2 tsp Cento Oregano
- 1 cup Cento Organic Vegetable Stock
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 400ºF. Add tomatoes, olives, garlic, shallots and thyme to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 40-50 minutes, or until the tomatoes are caramelized and the shallots and garlic are tender. In a large Dutch oven, heat olive oil over medium heat. Add tomato paste and cook for 1 minute, stirring constantly, until slightly darkened. Squeeze the roasted garlic cloves from their skins into the pot, then add the roasted tomatoes, olives and shallots along with basil, oregano and stock. Blend with an immersion blender until smooth, then bring to a gentle simmer and cook for 5 minutes. Ladle into bowls, garnish with fresh basil and serve with crusty Italian bread. Serves 4-6.
