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Roasted Tomato Soup With Crispy Pancetta

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2 medium yellow onions, diced

6 plum tomatoes (2 ½ lbs), halved

1 28 oz can fire roasted diced tomatoes

4 garlic cloves, minced

½ tsp red pepper flakes (so taste)

1 quart chicken or vegetable stock

1 tbsp tomato paste

1/3 cup basil, chopped (3/4 oz)

4 slices bacon or pancetta

parmesan rind (optional)

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