I was first introduced to this concept by Claire Robinson on Five Ingredient Fix. Mind you, in my sudafed-induced haze, I didn’t really pay attention to the finer nuances of what Claire was up to. And this recipe doesn’t have five ingredients, but I appreciate the Food Network’s effort to cut the crap. So, how about this?
- 1 (large can) diced tomatoes
- 5-7 roma tomatoes
- Olive oil
- 4 cloves garlic
- White Wine
- Lemon Juice
- Basil (fresh or dried)
- Salt and pepper
- Red pepper flakes
- Section of baguette
- Freshly shredded parmesan cheese
- To roast tomatoes, pre-heat oven to 400 degrees. quarter them and cut out insides. Toss in olive oil to coat and spread out on pan. Sprinkle with salt and pepper. Place in oven for 10 minutes. Remove and flip segments. Return to oven for 5 more minutes.
- Roughly chop garlic. Saute in pot with olive oil and basil.
- Incorporate some white wine, a splash of lemon juice and diced tomatoes.
- Salt and pepper to taste.
- Incorporate roasted tomatoes and red pepper flakes as desired. Stir until warmed through.
- To serve, tear/cut bread into chunks. Place chunks in bottom of soup bowl. Ladle soup over bread. Top with freshly grated parmesan cheese.