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Tomato Soup or Tomato Sauce (Roasted) (D/P, KLP, TNT)
Source: Unknown
Yield: 1 9"x13" pan

1 large onion, diced
Fresh tomatoes, halved to cover pan in one layer
6 cloves fresh garlic, pressed
Salt, to taste
Pepper, to taste
1 cup sour cream

Spray baking pan with olive oil spray. Cover pan with a layer of diced onion, place pressed garlic over onion, salt and pepper to taste. Halve enough tomatoes to completely cover the onion, face down. I used variety of tomatoes from the garden, my favorite is to use as many Roma tomatoes as I can harvest.

Bake in 325° oven for about 2 hours.

Allow to cool. Puree in food processor. Add sour cream and continue to process. If a thinner soup is preferred add milk or vegetable broth. If a pareve soup is preferred omit milk and sour cream, substitute soy or rice milk or vegetable broth until you have the consistency you like.

For tomato sauce to put over pasta or fish or chicken omit the liquids.

Poster's Notes:
Very flavorful and easy. I serve the soup cold. Salsa makes a nice garnish for those who like the flavor.

Posted by Lorri Lewis

Nutritional Info Per Serving: N/A