Roasted Tomato-bread soup
1 lb fresh tomatoes, quartered (the original recipes calls for seeding the tomatoes, but I don't mind the seeds, so I don't usually seed them)
3 Tbsp garlic-infused olive oil (if you don't have any, just saute some garlic in a bit of olive oil for a couple minutes - you just made garlic olive oil)
1/2 C fresh basil, chopped
1 28 oz can crushed tomatoes
1 1/2 C water
3 C day-old sourdough baguette torn into 1/2 inch cubes
salt and pepper
Preheat the oven to 400 degrees.
Quarter the tomatoes, toss them with 2 Tbsp of olive oil, salt and pepper and roast in the over for 15 minutes.
Meanwhile, heat the remaining olive oil in a saucepan, add the basil and cook while stirring for about 30 seconds.
Add canned tomatoes with their juices, then add the water into the can to gather the remaining juices and add into the saucepan too.
Bring to a boil, reduce to simmer, add some salt and cook for about 15 minutes.
In the meantime, cut the bread into small cubes.
Remove the roasted tomatoes out of the oven
Add them into the soup and blend with an immersion blender or in portions in a regular blender.
Top with some fresh basil and enjoy!