Ingredients
m
4 - 5 medium sized campari tomatoes
m
1 medium sized red bell pepper, quartered
w
⅓ cup white onion, quartered
b
1 bulb of garlic, halved
f
fresh thyme
o
1 tbsp olive oil
o
2 tbsp oregano
r
½ tsp red pepper flakes
s
1 tsp salt
p
1 tsp pepper
t
3 tbsp tbsp of tomato paste
o
24 oz of passata
h
1 cup heavy cream
c
1 cup chicken stock
b
2 tbsp balsamic glaze
f
fresh basil, chopped
Directions
1
Preheat the oven to 400°.
2
Place tomatoes, red pepper, onion, garlic, fresh and a few sprigs of thyme in a baking dish and drizzle with olive oil. Sprinkle with 1 tbsp of oregano, red pepper flakes, and salt and pepper. Massage spices into the vegetables until evenly coated. Cover with foil and place in the oven.
m
4 - 5 medium sized campari tomatoes
m
1 medium sized red bell pepper, quartered
w
⅓ cup white onion, quartered
b
1 bulb of garlic, halved
f
fresh thyme
o
1 tbsp olive oil
o
1 tbsp oregano
r
½ tsp red pepper flakes
s
1 tsp salt
p
1 tsp pepper
3
Bake for about 45 minutes or until vegetables are soft and will blend easily.
4
Remove vegetables from the oven and let cool. Squeeze garlic cloves out of the casing and add all of the vegetables to a blender. Blend until smooth.
5
Add tomato paste to a large sauce pot over low-medium heat and cook for 1-2 minutes.
t
3 tbsp tbsp of tomato paste
6
Pour blended vegetables into the pot. Mix until combined.
7
Add in passata, chicken stock, heavy cream, balsamic glaze, sugar, 1 tbsp oregano, 1-2 springs of thyme, and salt and pepper, to taste.
o
24 oz of passata
c
1 chicken stock
h
1 heavy cream
b
2 tbsp balsamic glaze
o
1 tbsp oregano
f
fresh thyme
8
Cover with a lid and let simmer on low for 15-25 minutes, stirring occasionally (this helps the flavors marry).
9
Mix in basil.
f
fresh basil, chopped
10
Taste and adjust seasoning as needed.
