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Preheat
the broiler. Place the tomatoes, cut side down in a single layer
in a large baking dish coated with DuPont SilverStone® non-stick.
Lightly brush the tomatoes with olive oil and broil until the skins
begin to char, about 5 minutes. Turn each tomato over with a spatula
and broil again for about 3 minutes or until they begin to brown.
Remove the skins and chop the tomatoes; set aside.
Heat
1 tablespoon of olive oil in a Dutch oven coated with DuPont SilverStone®
non-stick. Add the onions and garlic and sauté for about 3 minutes,
or just until browned. Add the tomatoes and cook uncovered about
15 minutes, stirring occasionally.
Place the tomato mixture into a food processor and process just
until smooth. Transfer to the pan to reheat the tomatoes. Slowly
stir in the milk, salt, and pepper. Cook for about 5 minutes or
until heated through. Pour into serving bowls. Garnish with seasoned
croutons and Parmesan cheese, or parsley and slices of French bread.
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