makes 6-8 servings
2 tablespoons extra virgin olive oil
2 large garlic gloves, peeled and sliced thinly
4 large fresh basil leaves
1 28-ounce can of whole peeled tomatoes and their juices
1 cup filtered water (swirl it around in the empty tomato can to get all those extra bits)
16 pieces (8 whole) slow-roasted tomatoes
coarse sea salt
freshly ground black pepper
For garnish:
1/4 cup fresh basil leaves, roughly torn or chopped
extra virgin olive oil
1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
2. Add the garlic and saute, stirring frequently, until golden (about 2 minutes). Add the basil leaves, whole-peeled tomatoes and their juices, and water. Bring to a boil, then reduce the heat to low, and simmer, uncovered, for 40 minutes.
3. Remove the pot from the heat and carefully use an immersion blender to puree the soup until it reaches your preferred consistency. (You could also use your blender, just use caution and let heat escape as you blend the soup in batches.) Return the pot to the stove and stir in the slow-roasted tomatoes. Season to taste with salt and pepper.
4. To serve, ladle the soup into individual bowls, then garnish with torn fresh basil leaves and a drizzle of extra virgin olive oil.
5. Leftover soup can be stored in the refrigerator in an airtight container for up to one week.