From Guy's Big BitePrep Time: 25 min
Cook Time: 20 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
5 pounds Roma tomatoes
2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
Handful basil leaves
2 jalapenos
2 red onions quartered, skins on
1 head garlic, cut in 1/2, skins on
Half bunch parsley
Half bunch thyme
Extra-virgin olive oil
Salt
Pepper
Water, if needed
1/2 cup milk
For croutons:
1 loaf crusty wheat-bread
2 cloves garlic, minced
1 tablespoon red pepper flakes
Salt and pepper
Olive oil
Directions
In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
Run everything through a food mill on a medium dye over a medium pot.
If too thick, thin with water Add milk right before service.
Croutons:
Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
I wasn't able to find any jalapeno peppers so I found serrano peppers which a bit spicier. Since I don't use chili peppers very often, I just threw in 2 peppers, seeds and all and pureed everything together. It was TOO SPICY!! Next time, just use 1 serrano or 1 jalapeno pepper. Also, since I don't have an immersion blender, using a regular blender works fine and adding milk can help to thin out the consistency.
ReplyDelete