By Amy Deline,
Makes 2 generous servings
3 pounds ripe tomatoes, peeled and deseeded, coarse chopped*
2 tablespoons olive oil
1 small red onion, chopped
2 garlic cloves, smashed
1/2 cup vegetable stock
1 chipotle pepper (from a can of chipotles in adobo)
3 tablespoons tomato paste
1/2 cup heavy cream
1/2 teaspoon salt
Cayenne pepper, to taste
Chipotle Tabasco Sauce, optional (for garnish)
1. Heat the olive oil in a large pan over medium heat. Add the onion. Cook for 7-10 minutes, stirring frequently, until tender and translucent. Add the garlic and cook for another minute or two. Add the tomatoes, vegetable stock, chipotle pepper, and tomato paste.
2. Simmer over medium/medium-low heat for about 25 minutes, stirring frequently. The tomatoes should almost completely break down during the cooking time. Allow the mixture to cool slightly, then transfer to a food processor or blender. Blend until smooth, then return to the pan. Add the cream. Season with salt, to taste (about 1/2 teaspoon should do the trick).
3. Add cayenne pepper, to taste, if additional spiciness is desired. Warm gently over medium-low heat. Garnish with a few dashes of chipotle tabasco and homemade croutons.
* For the homemade croutons, simply toss a few chunks of French bread in a bit of olive oil, season with cajun seasoning or any other seasoning, then bake in a 375 degrees F. oven until toasted, about 10 minutes or so.
