Crockpot Cacophany

Last night for dinner Elizabeth dusted off the crockpot we didn't use until....last night and made the most delicious "Roast Tomato-Basil Soup." We know it was the most delicious, because we don't even like tomatoes. How's that for branching out and getting a liberal arts education?!

Therefore, we had to share the recipe for all our countless readers!

Ingredients:
2 Cans (28 ounces each) peeled whole tomatoes, drained, seeded and liquid reserved
4 tbls packed dark brown sugar
1 Medium onion, finely chopped
3 Cups tomato liquid reserved from canned tomatoes
3 Cups chicken broth
3 Tbls tomato paste (with garlic)
1/4 teaspoon ground allspice
1 Can (12 ounces) evaporated milk
1/4 cup shredded fresh basil leaves (about 15 large)
Salt and black pepper

How it's done:
1. To roast tomatoes, preheat oven to 450*F.  Line cookie sheet with foil; spray with nonstick cooking spray.  Arrange tomatoes on foil in single layer.  Sprinkle with brown sugar and top with chopped onion.  Bake about 35-45 minutes or until tomatoes look dry and light brown.  Let tomatoes cool slightly; finely chop (or blend, if preferred).
2. Place tomato mixture, 3 cups of reserved liquid, chicken broth, tomato paste, and allspice into slow cooker.  Mix well.
3. Cover and cook on LOW 8 hours or on HIGH 4 hours.
4. Add evaporated milk and basil; season to taste with salt and pepper.  Cook 30 minutes or until steaming hot.  Garnish as desired.
(Makes 6 servings)

For optimal results, serve with delicious grilled cheesy sandwiches!