I absolutely love tomatoes in the summer. This is a great and easy recipe to do when your friend Betsy gives you a bag full of beautiful ripe tomatoes from her garden :-) but mostly for anytime you have tomatoes, in case you don't have Betsy as your friend (well, everybody should have a "Betsy" friend!!). Enjoy!
2 pounds ripe tomatoes, quartered
1 small yellow onion, quartered
2 whole peeled garlic cloves
3 tablespoons olive oil
salt and pepper to taste
Toppings (optional, choose as few or as many as you like):
dash of hot sauce or salsa
Preheat oven to 350°. Place the tomatoes, onion, garlic, oil, salt and pepper in a bowl and mix well. Place in a cooking tray and bake for 30 minutes, until soft and juicy. Be very careful to save all the juices. Place the cooked vegetables with the juices in a blender and blend well (this time I didn't add any extra liquid, but you can add some vegetable stock or water if the tomatoes are not juicy enough to get a soup consistency). Adjust salt and pepper to taste. Serve hot in a bowl, and place the toppings you like on top. In the picture I have: corn chips, avocado, sour cream and cilantro.
It was delicious!!!