Ingredients
1 tbsp. extra-virgin olive oil, plus more for garnish
1 small yellow onion, chopped
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
2 tbsp. tomato paste
1 tsp. fresh thyme leaves, plus more for garnish
2 (28-oz.) cans whole peeled tomatoes
Kosher salt
Freshly ground black pepper
2 c. water or vegetable stock
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 to 3 minutes more.Step 2Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes.Step 3Blend with immersion blender or transfer to a blender in batches and blend until smooth. Ladle into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.
If we were you, we’d serve this with our antipasto grilled cheese—makes for a complete (and extra hearty) meal. Made it? Let us know how it went in the comment section below!
