Easy Sheet Pan Smoky Spicy Tomato Bisque/ Pasta Sauce

Smoky Spicy Tomato Bisque/ Pasta Sauce

Ingredients:

• 3 large sweet yellow onions cut into quarters (wedges)
• 1 large sweet red bell pepper cut into 8 wedges
• 1- 10 oz package of cherry tomatoes
• 1-28 oz can of whole peeled tomatoes, drained
• 4 roma tomatoes, each cut into 8 wedges.
• 8 whole cloves of garlic, peeled
• 2 chipotle peppers canned in adobo sauce, de-seeded, cut open and rinsed under cold water to remove seeds, reserve 1 tsp of the seedless adobo sauce from the can and set aside. 
• 1/4 cup quality olive oil, more if needed
• 32 oz chicken broth (or 4 tsp better than bullion chicken paste in 4 cups of water)
• 1/2 cup half & half or heavy cream
• 1/2 cup coarsely chopped fresh basil leaves
• 1/2 tsp coarse ground black pepper, plus a bit more for seasoning tomatoes
• 1/4 tsp kosher salt, plus a bit more for seasoning tomatoes
• Crumbled goat cheese for serving
• More fresh basil (chiffonade) for serving
• Roasted salted pepitas for serving

Instructions:

Preheat oven to 425. Wash and prepare all produce and measure out other ingredients. Line a large baking sheet with foil. Line a smaller baking sheet with foil.

To the smaller baking sheet add the Roma tomato slices. Drizzle with some olive oil and toss to coat. Sprinkle with a little kosher salt and coarse black pepper. Bake the small pan for 20-25 minutes uncovered at 425. Remove from oven and set aside.

To the large baking sheet add the red peppers, the garlic, the onions, the canned whole peeled tomatoes, the cherry tomatoes. Drizzle with olive oil and toss to coat. Bake the large pan for 40-45 minutes at 425 uncovered, stir occasionally.

In a large sauce pan or dutch over combine the broth, the half and half, 1/2 cup of basil, the chipotle peppers and 1 tsp seedless adobo sauce, kosher salt, black pepper along with the roasted vegetables from the large pan.

Bring this all to a boil and then reduce to a simmer. Simmer uncovered for 20-25 minutes. Remove from heat and allow to cool slightly.

Using an immersion blender process the bisque until smooth. Or work in batches using a blender to process until smooth. Return to pot. Heat through. Add the roasted Roma tomato slices from the smaller pan.

Serve as a bisque topped with the chiffonaded basil, goat cheese crumbles and roasted salted pepitas with crusty bread.

Alternatively, serve as a pasta sauce over your preferred noodle type. We recommend shells or spirals. Top with goat cheese crumbles, basil, roasted salted pepitas and crusty bread.