Roasted Tomato & Sherry Soup

Meaghan, this one’s for you.  I’m sorry the photo doesn’t do it justice.  -Amanda

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Roasted Tomato & Sherry Soup

3 pounds roma tomatoes, chopped

2 onions, chopped

1/4 cup garlic cloves

3 tablespoons olive oil

1 28 ounce can San Marzano tomatoes

1 cup chopped basil

1 shot sherry

*Note: For SCD, double the roma tomatoes, omit the canned tomatoes, and replace the sherry with vodka

 

Directions:

1.  Preheat the oven to 450 Fahrenheit.

2.  Meanwhile, toss roma tomatoes, onions and garlic in olive oil.  Roast for 30 minutes, or until the vegetables begin to caramelize.

3.  Puree the roasted vegetables with canned tomatoes, basil and sherry.

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