ROASTING INTENSIFIES THE FLAVOR OF THE VEGTABLES AND ADDS A WONDERFUL SMOKY TASTE. ENJOY DAN:

PASTA WITH ROASTED TOMATOES SOUP: by CHEF DAN:


serves 40-60



INGREDIENTS;



12 ripe Italian plum tomatoes, halved lengthwise

6 red red peppers, quartered lengthwise and seeded

8 red onions, quartered lengthwise

30 whole garlic cloves

1/2- cup olive oil

35 cups chicken stock

30 fresh sage leaves

1 32oz can tomato soup

20 cups spiral shaped pasta

1 tablespoon sugar

salt and pepper

balsamic vinegar



DIRECTIONS:



1.pre-heat oven to 375 degrees

2.spread tomatoes, red peppers, garlic, and onions on a roasting pan and drizzle with oil.

3.Roast for 30- 40 minutes or vegetables are soft and lightly charred, stirring and turning them after 15 minutes.

4. Process the vegetables with I cup stock with a immersion blender until pureed.

5.Pour into a sieve placed over a soup pot and press the puree through into the pan.

6.Add stock,tomato soup, sage, sugar, S&P and bring to a boil.

7.Add pasta and simmer uncovered, about 15-20 minutes or until pasta is tender.

8.Add a little balsamic vinegar into each bowl of soup.



ENJOY DAN: hallelujah