• 5 lbs ripe Roma tomatoes
  • 1 head garlic
  • 1 tbsp olive oil
  • 1 medium-sized yellow onion, diced
  • 1 can diced tomatoes
  • ½ cup chicken broth
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp granulated sugar
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp cayenne pepper
  • 2 tbsp chopped fresh basil, plus more for garnish
  • ½ cup heavy cream
  • 4 oz. Asiago cheese, sliced
  • 2 tbsp julienned basil, for garnish

 

Directions:

  • Preheat your oven to 400 degrees F.
  • Peel the cloves of garlic in the head. Set them on a square of foil and top with the olive oil. Roll the foil around the cloves to make a packet. Roast in preheated oven for 25 minutes.
  • While the garlic is roasting, bring a large pot of water to a boil. Add the tomatoes. Boil for 3 minutes.
  • Drain the tomatoes and run cold water over them until their cool enough to touch. Remove the skin and cores and add to the crockpot.
  • Add all remaining ingredients except heavy cream, cheese, and basil for garnish, including roasted garlic.
  • Cook on high for 3-4 hours, or until vegetables are soft. You could do 6-8 hours on low if need be.
  • Puree vegetables with an immersion (stick) blender until completely smooth. Stir in heavy cream and most of cheese, leaving out just a bit for garnish.
  • Spoon into bowls and top with remaining cheese and julienned basil.
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