1 28oz can of whole peeled tomatoes
8 garlic cloves
1/2 cup of olive oil
1 large onion
2 tbs tomato paste
4 cups chicken broth
2 tbs unsalted butter
Fresh ground pepper
Crusty French Bread
Preheat your oven to 425. Add the canned tomatoes to a 9x12 baking dish. Mix half of the olive oil, the garlic, and some rosemary with the tomatoes. Roast tomatoes until getting brown on the tops about 45 minutes.
Half-way into roasting the tomatoes, begin to saute your onions. Slowly heat the butter and onions in a heavy-bottomed pot. To release the most flavor do not rush this process. It could take up to 25 minutes. Once the onions are translucent, add the tomato paste. Cook the tomato paste with the onions until they become a dark red color. Season with salt and pepper.
When the tomatoes are done roasting, break them up using a potato masher. Add them to the pot with the onions along with the chicken broth.
Allow the soup to simmer for 15-20 minutes. Then puree in batches until smooth in a blender. Be careful to vent the soup as it blends for the steam to release.
While the soup simmers, cut up the bread into crouton sized pieces. Toss with the remaining olive oil, salt, pepper, and rosemary. Toast bread in the oven for 8-10 minutes until golden.