3 pounds tomatoes, halved
4 cloves garlic, minced
about 3-4 tablespoons
balsamic vinegar
about 1 teaspoon sugar
2 tablespoons extra virgin olive oil
1
medium onion, chopped
2 cans
black beans, strained (I use Progresso brand - they are a
little firmer)
2 cups vegetable stock
sea salt, cayenne,
and black pepper to taste (I like it spicy - but you can tone it down to any
level you like)
Preheat oven to 375. In a large roasting dish place the tomato halves skin
side down and sprinkle with garlic, vinegar and sugar. bake for 25-35 minutes.
Puree in a blender or food processor (or you can mash them by hand and push them
through a strainer with a wooden spoon but it is time consuming) and set
aside.
In a large soup pot, heat oil and sauté onion until translucent. Add beans
and cook for 2-3 minutes. Add tomatoes and stock and bring to a boil. Reduce
heat and simmer for 10-15 minutes, until slightly thickened. Season to taste
with sea salt, cayenne and black pepper. Serve in bowls with crusty bread.