I've been craving a new soup. Something different from the old standbys I make.
When I saw this on Last Night's Dinner, I had a starting place.
Here's what I did.
Drained a 28 oz. can of dice, organic, fire roasted tomatoes. Saved the juice and poured the tomatoes into a large glass baking dish. Studded the tomatoes with 4 large garlic cloves and drizzled with olive oil. Roasted at 450 for about 20-30 minutes.
Meanwhile I sautéed 3 minced shallots in a little olive oil and added some dried basil. Then added 1/2 cup rinsed barley and a large carton of organic chicken broth. When the tomatoes are done, add them to the pot. Simmer until barley is done. You might need to thin with a bit more chicken broth. ( I did have 2 chicken sausages that were defrosted, so I cut those in small cubes and added them, too, but they weren't necessary.)
This was hearty and so good...almost buttery tasting. And what better to serve it with than a grilled cheese sandwich!