Ingredients
Servings: 4Prep: 25 minutesCook: 10 minutes
A smokey twist on an old favorite. A perfect recipe for the end of the season tomatos.
6 ripe tomatoes (about 2 lb) 2 cloves garlic, chopped 1 shallot, chopped 2 tsp fresh thyme leaves 2 tsp fresh chopped rosemary 2 T bsp plus 2 tsp extra-virgin olive oil 1 large onion, chopped 1⁄2 cup chicken broth
Directions
- Heat grill. Put tomatoes, 1⁄2 the garlic, the shallot, thyme, rosemary and 2 Tbsp of the oil in a large bowl; toss.
- Place tomatoes on grill. (Don’t wash bowl; you’ll use later.) Grill tomatoes, covered, 10 minutes, turning occasionally, until skins blacken and tomatoes are soft. Return to bowl.
- Scrape tomato mixture into a food mill or blend in a food processor until smooth. Set aside.
- Heat remaining 2 tsp oil in a large saucepan. Add onion and sauté 5 minutes or until translucent. Add remaining garlic and cook a few seconds or until fragrant.
- Add grilled tomato purée and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend.
