INGREDIENTS:4 Roma tomatoes, quartered
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
1 clove of garlic, roughly chopped
1 Tbsp tomato paste
Pinch of crushed red chili pepper flakes
2-3 drops of Worcestershire sauce
2-3 drops of agave
PROCESS:In a shallow baking dish, place the quartered tomatoes with the skin facing up. Drizzle olive oil over them and season with JF Spicy Salt and fresh cracked black pepper. Broil the tomatoes for 15-20 minutes, until the skin is slightly charred.
Transfer the entire contents of the shallow baking dish into a saucepan. Add the garlic clove and tomato paste to the saucepan. Add just enough water to cover the tomatoes and let simmer on the stovetop for 15 minutes. Let this cool and then carefully use an immersion blender to smooth the soup. Leave it as chunky as you like. Add a pinch of crushed red chili pepper flakes, a few drops of Worcestershire sauce, and a few drops of agave. Taste it and season with more JF Spicy Salt if needed. Pair with grilled cheese and a dollop of Greek yogurt on top. Enjoy!