Ingredients:

  • 10 large tomatoes cored and halved
  • 1/4 cup olive oil oil
  • 4 garlic cloves
  • 4 cups vegetable broth
  • 1 teaspoon italiano seasoning
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Fresh basil leaves, optional

Directions:

  1. Preheat oven to 375°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over tomatoes. Toss to coat. Bake 45 minutes or until softened, stirring occasionally.
  2. Add cooked tomatoes, and remaining sesonings to a medium pot. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
  3. In a blender, process soup in batches until smooth serve immediately. Sprinkle with basil or parmesan cheese if desired.