Servings: 6
Start to finish: 30 minutes
12 roma tomatoes, washed
1 large carrot, peeled (or 2 medium carrots)
1/2-1 cup vegetable or chicken broth
3 large leaves fresh basil
1 teaspoon balsamic vinegar
1 teaspoon high quality olive oil
Chopped fresh basil for garnish
Kosher salt
Black pepper
Olive oil, in a mister
Preheat the oven to 400 F. Slice the tomatoes in half, slice out most of the stem. Cut the carrot into half lengthwise, and then again, into long, skinny quarters. Sprinkle the tomato halves and carrot quarters with a little salt and pepper, and mist well with the olive oil mister.
Line a large ridged baking sheet with parchment paper, and place the carrot quarters and the tomatoes (cut side down) on the parchment. (You may need two baking sheets to fit everything.) Roast for 10-12 minutes, or until the tomato edges begin to brown.
Remove the tray from the oven and use tongs to remove (and discard) the tomato skin. (If some skin remains, don’t worry.) Place all the tomatoes and the carrot in a blender, scraping in any remaining juices roasted tomato bits into the blender too. Add 1/2 cup broth, the three basil leaves and balsamic vinegar and very carefully blend. (Leave the center of the blender lid off, and cover gently with a kitchen towel to avoid heat buildup.)
Blend until very smooth, adding more broth or water to achieve desired texture. Pour into a tureen, drizzle the teaspoon of high quality olive oil, and place chopped basil on top for serving.
Nutrition information per serving: 42 calories; 9 calories from fat; 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 198 mg sodium; 7 g carbohydrate; 2 g fiber; 4 g sugar; 2 g protein.
Melissa d’Arabian, Associated Press
