- 2 cans (28 oz) peeled whole tomatoes, drained and liquid reserved
- 2 1/2 tbsp packed dark brown sugar
- 1 medium onion, finely chopped
- 3 cups tomato liquid reserved from canned tomatoes
- 3 cups chicken broth
- 3 tbsp tomato paste
- 1/4 tsp ground allspice
- 1 can (5 oz) evaporated milk
- 1/4 cup shredded fresh basil leaves (about 10 large)
- Salt and Black Pepper
Preheat the oven to 450. 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 about 25-30 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly; finely chop.
Place tomato mixture, 3 cups reserved liquid from canned tomatoes, chicken broth, tomato paste, and all spice in slow cooker. Mix well. Cover. Cook on LOW for 8 hours or on HIGH for 4 hours.
Add evaporated milk and basil; season with salt and pepper. Cook on HIGH 30 minutes or until hot. Garnish as desired.
Makes 6 servings.