Roasted Tomato Soup Almost as easy as opening a can! — A Small Stove


Pin by Carol Duchscher on Mary Berg Mary's kitchen, Roasted vegetable

15 minutes cooking 30 minutes difficulty Easy level Ingredients Butter 2-4 large tomatoes, seeded and diced (about 2 cups) 1 cup (227 g) butter, room temperature 3 tsp chopped parsley 1 tsp chopped oregano Kosher salt Freshly ground black pepper Chicken 2 tsp olive oil 4 boneless chicken breasts, skinless or skin-on Kosher salt


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Roasted Tomato Soup Almost as easy as opening a can! — A Small Stove

When the chicken is done, set aside. Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted.


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Salt and pepper, to taste. To prepare this delicious dish, begin by preheating your oven to 375°F. Place the chicken in a roasting pan and rub with butter. Sprinkle with salt and pepper. In a separate bowl, mix together the onion, garlic, tomatoes, and thyme. Spread the tomato mixture around the chicken.