4 medium to large ripe tomatoes, halved and seeded
2 teaspoons olive oil
2 shallots, finely minced
Sign Up and Save
Get six months of free digital access to the Merced Sun-Star
3 cloves garlic, finely minced
3 cups reduced-sodium tomato juice
1 (14.5-ounce) can reduced-sodium chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh basil leaves, plus additional fresh basil leaves for garnish
Preheat oven to 450 degrees. Line a 10- by 15-inch jellyroll pan with aluminum foil. Place tomatoes, skin-side up, on baking sheet.
Spray with olive-oil flavored nonstick spray coating. Roast 20 minutes or until skins are lightly charred. Set aside and allow to cool slightly.
Meanwhile, heat olive oil in 3-quart saucepan over medium-high heat. Add shallots and garlic and cook, stirring frequently, until shallots are tender. Stir in tomato juice, broth, Italian seasoning, sugar, salt and pepper. Heat to a boil, reduce heat to low and simmer, uncovered, 20 minutes.
Use the tip of a knife to slip skins off tomatoes; discard skins.
Place tomatoes and any collected juice from pan into the work bowl of a food processor or blender. Process until pureed. Add 1/2 cup basil and pulse until basil is finely chopped.
Stir tomato basil mixture into juice mixture in saucepan. Cook, stirring occasionally, 5 to 10 minutes. Ladle into bowls. If desired, garnish each serving with fresh basil leaf.
Per serving: 74 calories (24 percent from fat), 2 grams total fat (trace saturated fat), no cholesterol, 11 grams carbohydrates, 3 grams protein, 274 milligrams sodium, 2 grams dietary fiber.
Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.