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Friday, March 6, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Annelle Williams
  • 12-oz. package fresh cheese tortellini
  • Extra virgin olive oil
  • 6 large tomatoes, halved and seeded
  • 1 TBS mixed Italian spices
  • 1 cup carrots, chopped
  • 1 large onion chopped
  • 32 oz. (4 cups) chicken broth
  • 1 cup half and half
  • Salt and pepper to taste
Place tomatoes cut side down in pan, drizzle with olive oil and Italian spices and bake for 30 minutes, or until skin is beginning to brown. Remove from oven, cool and remove and discard skins.
Heat 1 TBS oil in heavy soup pot. Saute carrots and onions about 8 minutes. Add half the broth; cover and simmer until carrots are tender. Add roasted tomatoes and blend with hand blender until smooth. Add half and half, salt and pepper and more broth if needed to make desired consistency. Top each bowl with about 1�4 cup tortellini and serve with crostini.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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