Categories: Soup, crock pot

Ingredients

• 2 cans (28oz) peeled whole tomatoes, drained and liquid reserved
• 2 1/2 T packed brown sugar
• 1 medium onion, finely chopped
• 3 c chicken broth
• 3 T tomato paste
• 1/4 t ground allspice
• 1 can (5oz) evaporated milk
• 1/4 c shredded basil
• salt and pepper, to taste

Directions

1. 1 Preheat oven to 450 F. Line baking sheet with foil; spray with nonstick cooking spray. Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and top with onion. Bake for about 30 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly; finely chop.

2. Place tomato mixture, 3 cups reserved liquid from tomatoes, broth, tomato paste and allspice in the crock pot. Mix well. Cover; cook on high for 4 hours.

3. Add evaporated milk and basil; season with salt and pepper. Cover; cook on high for 30 minutes or until hot

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