Ingredients Weight Measure
Garlic clove 6 ea.
Roma tomatoes, ripe, halved 15 ea.
Yellow onion, large, peeled, quartered, separated 1 ea.
Olive oil 1/2 cup
Saffron threads 1/2 tsp.
Paprika, smoked 1 tsp.
Thyme, leaves, fresh 10 sprigs
Kosher salt 2 tsp.
Black pepper, fresh, ground 1 tsp.
Tomato paste 1-1/2 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp + 2 tsp.
Chicken stock 2 qts.


  1. Stuff garlic cloves into tomato halves to prevent burning.
  2. Gently toss tomatoes with onions, oil, saffron, paprika, thyme, salt, pepper, tomato paste and 2 Tbsp. TABASCO® Garlic Pepper Sauce. Allow to marinate 1 hour; then spread in shallow baking dish.
  3. Roast at 350┬░F until golden brown and well softened, making sure onions and garlic are cooked but not burned.
  4. Transfer to stock pot with chicken stock. Simmer for 1 hour, adjust seasoning, puree and strain twice through fine chinois strainer.
  5. Allow oil to rise to surface and skim off excess. Add 2 tsp. TABASCO® Garlic Pepper Sauce and serve.

Yield: 12 servings