3 pounds ripe tomatoes (garden or any medium to small variety, cut in half lengthwise
3 Poblano Peppers
2 large carrots
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 tablespoon complete seasoning
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
1 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
On a gas burner roast each poblano pepper one at a time until outside turns black, constantly moving the pepper around and then put in a zip lock back and let steam for 10 minutes. Take peppers out of the bag and scrape off outer charred skin. Dice the peppers.
In an 8-quart stockpot over medium heat, saute the onions, carrots, and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, diced poblanos, complete seasoning, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or blend with an emersion blender. Taste for seasonings. Serve hot or cold.