Ingredients:

  • 3 lbs Roma or Vine Tomatoes, halved
  • 1 head of Garlic, top sliced off
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 large Yellow Onion, diced
  • 1 tbsp Olive Oil
  • 2 cups low sodium Vegetable or Chicken Stock
  • 1/2 cup Fresh Basil leaves, packed
  • 1 tbsp Balsamic Vinegar
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange halved tomatoes and the head of garlic on a parchment-lined baking sheet. Drizzle with 3 tbsp olive oil and season with salt and pepper. Roast for 40–45 minutes until tomatoes are charred and garlic is soft.
  2. While tomatoes roast, heat 1 tbsp olive oil in a Dutch oven over medium heat. Sauté diced onions for 8–10 minutes until translucent and lightly browned.
  3. Squeeze the roasted garlic cloves from their skins into the pot with the onions. Add the roasted tomatoes, any juices from the pan, and the stock. Bring to a simmer and cook for 10 minutes.
  4. Stir in the fresh basil and balsamic vinegar. Use an immersion blender to puree the mixture until silky smooth. Season with red pepper flakes if desired.