2 pounds Roma (plum) tomatoes, about 16 tomatoes
2 small onions, peeled and quartered
5-6 garlic cloves
1/3 cup olive oil
salt and freshly ground black pepper, to taste
2 tablespoons dried basil
pinch of crushed red pepper flakes
1/4 cup tomato paste
3/4 cup heavy whipping cream
1 quart water or vegetable broth
fresh basil for garnish
Preheat the oven to 450 degrees Fahrenheit, 230 degrees Celsius.
Wash and dry the tomatoes. Cut them into 4 pieces each and place in a tray.
Add the quartered onions to the pan.
Drizzle olive oil over the vegetables.
Season with salt, pepper, and dried basil. Toss to coat.
Roast for 45 minutes to an hour or until the vegetables at the edges of the pan are caramelized.
Puree the roasted vegetables with the water and tomato paste in 2-3 batches until smooth.
Place the puree in a pot and bring to a boil.
Add some more liquid to thin to your desired consistency.
Season with more salt and pepper if needed.
Pour the heave whipping cream in and stir.
Garnish with fresh basil or with more dried basil.
For the Grilled Cheese Croissant:
1/2 cup shredded mozzarella cheese or gouda
2 tablespoons crumbled feta cheese
1 teaspoon dried basil or oregano
Preheat the oven to 350 degrees Fahrenheit, 175 degrees Celsius.
Slice the croissant in half to separate the top and bottom.
Place the cheeses and dried basil on the bottom part of croissant slice. Place the croissant top over the cheese.
Bake the croissant on a tray lined with parchment paper for 5-6 minutes or until the croissant is toasted and cheese is melted.