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I bought some basil at the market yesterday and I was planning on making some pesto with it but plans changed. My wife wasn’t feeling so hot so I figured a little comfort food would do the trick. I think it worked

Ingredients:

6 tomatoes on the vine, you can do this with smaller tomatoes but I’m a little dramatic
Olive Oil
Pinch of kosher salt

Place the tomatoes on a baking sheet and pour a little olive oil and salt over the top of the tomatoes then bake them for 4 hours at 200F. Remove the tomatoes from the oven then peel the skin off and throw the vines away. Then move to the next steps.

4 cloves of fresh garlic
1 cup fresh basil diced with an additional 6 leaves for garnish
A little fresh oregano, thyme, and rosemary
3/4 cup heavy cream
Cheese,            I used a roasted red pepper goat cheese
Salt and Pepper to taste

Place the tomatoes and garlic into a blender and liquify. Pour the newly liquified mixture into a sauce pot then bring to a simmer. Place the oregano, thyme, and rosemary in a tea infuser then throw it in the soup.  Once you have a nice simmer going then stir in the basil and heavy cream, cover and simmer for 5 minutes. Stir in the cheese and add salt and pepper to taste. Serve.

Enjoy,

Eric

BONUS BREAD BONUS BREAD BONUS BREAD BONUS BREAD BONUS BREAD BONUS BREAD BONUS BREAD!!!!!!!!!!!!!

Take a small loaf of french bread and cut it in half then chop up a tomato, 1 fresh garlic clove, a couple basil leaves, some diced up onion, and add a little salt and pepper then throw that mixture into a small bowl and refrigerate it for 30 minutes.   Put some bread on that there butter then spread the tomato concoction from the bowl on the bread then place it on a cookie sheet and cook in the oven at 425F for 10 minutes.  Serve it with this soup above……………..

Enjoy,

Eric