Tuscan Tomato Recipe

Chop the Vegetables

Dice the Roma tomatoes, chop the yellow onion, mince the garlic cloves, and peel and chop the carrot into small pieces.

Prepare the Basil

Wash the fresh basil leaves and set aside for later use.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté for about 5 minutes until the onion is translucent.

Add the Tomatoes

Stir in the diced Roma tomatoes and continue to cook for another 5 minutes, allowing the tomatoes to break down slightly.

Add Broth and Seasonings

Pour in the vegetable broth and add salt, black pepper, dried oregano, and red pepper flakes. Stir well to combine.

Simmer the Soup

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld.

Finish with Basil and Balsamic

Remove the pot from heat, stir in the fresh basil leaves and balsamic vinegar. Adjust seasoning if necessary.