Roasted tomato basil soup

Steps
- 1
Tip one this is best when used from your garden Tom's. I use a combo of red orange and gold Tomatoes both large and cherries. Specifically a mix of different reds then sunny boy and lemon boys. Cherries a combo of pear, sweet 💯, and sun sugar.
- 2
Next quarter lg. Tom's and halve the cherries. Layer large across bottom or dish sprinkle cherries over top. Crowded but not overlapping to much.
- 3
Deskin, smash, and lightly chop garlic then toss evenly ish divided over tomatoes
- 4
Drizzle with oil of choice. Then sprinkle with sea salt
- 5
Roast in oven at 425 for 15mins. Blend and with a blending stick and strain through a tomato sieve.
- 6
Dice Potatoes, bell,and onion small. Cook on low till Potatoes are soft and the onions are clear. Add half basil cook about a min longer. Now add the wine cover and simmer. Till they mush easy.
- 7
Now add the tomatoes puree to the sauteed base and blend with a blending stick. Simmer till desired consistancy.
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