Jacquelyn Coates Realtor

• 4 large heirloom tomatoes
• 1 can of diced tomatoes
• 1/2 of a red onion
• 3 cloves of garlic
• 10 basil leaves
• 4 teaspoons salt
• 4 tablespoons butter
• 1/2 cup whole milk or half and half
• 1/2 cup chicken stock
• Crushed red pepper to taste
• Black pepper to taste

Preheat oven to 425 degrees. Roughly chop tomatoes and 1/2 onion and place on a baking sheet. Sprinkle with salt and pepper. Roast heirloom tomatoes on a baking sheet for 25 minutes.

Remove tomatoes and 1/2 onion and let cool for 10-15 minutes. When they have cooled, place them into a food processor with additional salt, garlic and basil. Puree.

Preheat a large stock pot to medium heat. Melt 4 tablespoons butter in bottom of pot. Add tomato/garlic/basil puree to melted butter. Stir.

Add in 1/2 cup whole milk OR half and half and 1/2 cup of chicken stock. Add red and black pepper to taste.

Top with croutons and Parmesan cheese.

This is one of the easiest meals in my recipe box. It’s a classic that was passed down from my Nana to my mom and now to me. It is also the meal that put my mom into labor with me. No wonder I love it so much 🙂

Ingredients

• 1 lb of Italian sausage
• 1 medium onion, chopped
• 2 cans of diced tomatoes
• 2 cans water
• 1 12 oz package of cheese tortellini

Directions

1. In the bottom of a large stock pot, brown Italian sausage on medium heat
2. Remove the browned sausage and drain on a plate covered with a paper towel
3. Add chopped onion to the stock pot and sweat until translucent
4. Once the onions are cooked down, add the sausage back to the pot
5. Add two cans of diced tomatoes and two cans of water, simmer for 3 minutes
6. Finally, add in cheese tortellini and simmer until the noodles float to the top
7. Add salt and pepper to taste
8. Enjoy!