Recipes

Appetizers and Sauces

Roasted Tomato Basil Soup6-8 servings
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• 2 lbs plum tomatoes
• 6 garlic cloves, peeled and whole
• 1/4 medium red onion
• 1 tablespoon Cucina Basil Extra Virgin Olive Oil
• 1 tablespoon Cucina Traditional Balsamic Vinegar
• 3 sprigs oregano, remove leaves from stem
• 2-3 basil leaves
• Cucina Sea Salt and Ground Black Peppercorns
• 2 cups vegetable broth or chicken broth

1. Preheat oven to 375°F.
2. Wash and cut tomatoes, placing in a shallow baking dish cut side down.
3. Add onion pieces, garlic, oregano and basil to the pan.
4. Drizzle vegetables with olive oil and balsamic vinegar.
5. Season with salt and pepper.
6. Bake for 45 minutes.
7. Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth until soup has desired consistency. Continue blending until smooth.