¼ cup (60 mL) olive oil
2 cups (500 mL) diced onions
6 cloves garlic, minced
Pinch of red pepper flakes
800 mL can plum tomatoes and juice
2 cups (500 mL) mixed herbs (basil, parsley, thyme)
4 cups (1 L) chicken or vegetable stock
Salt and pepper to taste
¼ tsp. (2 mL) goat cheese per person for garnish
Preheat oven to 400 F (200 C). Toss tomatoes with half the oil and season with salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes.
In a large pot over medium heat, add the remaining oil and sauté the onions, garlic and pepper flakes until onions start to caramelize. Add canned tomatoes, roasted tomatoes, stock and herbs. Bring to a simmer and cook uncovered for 3o0 minutes. Puree in batches, serve in bowls or shooter glasses with a dollop of goat’s cheese.