1 cup (heaping) grape tomatoes
olive oil
salt and pepper
2 tablespoons olive oil
1/2 medium-large onion
1 pinch salt
3 large garlic cloves
1 teaspoon dried thyme
1 28oz. can whole plum tomatoes
2-3 cups vegetable broth
1 cup fresh basil leaves
salt and pepper to taste
crushed red pepper flakes (optional)


Step 1
Pre-heat oven to 400 degrees.

Step 2
Toss grapes tomatoes with olive oil, salt and pepper. Add to parchment lined baking sheet and bake for 20-25 minutes.

Step 3
While tomatoes are in the oven, add olive oil to saucepan and heat over medium-low. Add onion and pinch of salt and cook 3-4 minutes. Add garlic and thyme; cook 2 minutes.

Step 4
Add whole can of tomatoes with juice, 2 cups of the broth and basil. Break up the tomatoes slightly with a wooden spoon. Bring to a boil then reduce to low and simmer uncovered for 25 minutes.

Step 5
Let cool slightly and add to a blender along with roasted tomatoes. Puree, add more broth if you like a thinner consistency. Transfer back to pot and season with salt, black pepper, crushed red pepper to taste.