Roasted Tomato-Basil Soup

You will need:

2 cans (28 oz. each) peeled whole tomatoes, drained & liquid reserved

2 1/2 Tbsp. packed dark brown sugar

1 medium onion, finely chopped

3 c. tomato liquid (saved from above)

3. c. chicken broth

3 Tbsp. tomato paste

1/4 tsp. groud allspice

1 can (5 oz.) evaporated milk

1/4 c. shredded fresh basil (this is no problem if you have a nice neighbor like Mr. Biggs!)

salt and pepper

1. First, preheat oven to 450 degrees and line a baking sheet with foil.

2. Spray the baking sheet with nonstick spray and arrange the tomatoes in a single layer and sprinkle with brown sugar and onion.
3. Don't forget to save your tomato liquid--there is quite a bit!
4. Bake 25-30 minutes or until they start to get dry and brown.

5. Let tomatoes cool slightly and then finely chop.

6. Put all other ingredients in a crockpot (except evaporated milk, basil, and salt and pepper).

7. Cook on low 8 hours or on high for 4 hours.

8. Add remaining ingredients and cook for an additional 30 minutes.

Yum!!