This recipe is courtesy of Gretchen Hanson, executive chef at Hobos Restaurant and Bar in Rehoboth Beach. Enjoy!
- 3–4 pounds roasted tomatoes (can use Muir Glen’s organic fire-roasted tomatoes)
- 1 quart tomato juice
- 1 quart vegetable stock
- ¼ cup roasted garlic*
- ½ cup roasted onion*
- 2 tablespoons basil purée (1 cup basil leaves puréed in 1 tablespoon olive oil)
- 1 teaspoon dried oregano
- 1 teaspoon smoked sea salt*
- 2 teaspoons white pepper*
*Amount optional. You can add more or use less, depending on personal preference.
Directions: Roast tomatoes, onions and garlic, and add to all other ingredients. Bring to a boil and then to a simmer until mixture reaches the desired thickness.