So I decided to use my stoneware bar pan (13x9) for as many tomatoes as I could fit and my half sheet pan for as many onions as I could fit. I tried roasting the tomatoes face up like the recipe suggested, but it really works better to do it face down to get the skins caramelized. Also, DO NOT pull off the skins as suggested. Roasting is the whole point of this recipe; pulling off the skins gets rid of all that flavor. I cut my onions about 1/4 inch, and left them in slices so they wouldn't burn....
I roasted them for an hour and a half, not the 45 minutes suggested because they were just getting a little soft after that short of a time. I also had some oregano in the garden to use, so I added that. The recipe author suggested using an "emulsion" blender (I think she meant "immersion") but I found it easier to put the solids in a food processor instead. I hate vegetable broth - it has a nasty aftertaste, so I just used water to thin it and it was fine. To finish it off, I added a bit of sugar and some red wine vinegar to brighten it. My husband can't have dairy, so I just made garlic toasts instead. Delicious!
Here's how I changed the recipe to make it even better:
Roasted Tomato Basil Soup
Salt and freshly ground black pepper (to taste)
8 cloves garlic,
2 small yellow onions,
1 cup basil leaves
1/2 cup oregano leaves
1.5 c. water
2 T sugar
2 T red wine vinegar
Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with
olive oil then season with salt and pepper (place Roma halves cut side
slices and garlic on a rimmed half sheet and toss brush with remaining
onions in oven side by side and roast onions 1 1.2 hours.
adding an additional