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:
- 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.
- 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.
- In a blender, process soup in batches until smooth serve immediately. Sprinkle with basil or parmesan cheese if desired.