• 2 pounds Roma (plum) tomatoes, quartered
  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 1 quart chicken stock
  • ¼ cup chopped fresh basil
  • ½ tablespoon balsamic vinegar
  • salt to taste
  • ground black pepper to taste
  • Directions

  • Step 1

    Place the tomato halves, cut side up, on a baking tray with the garlic cloves.Drizzle with the oil, and sprinkle with salt and pepper.Roast at 375 degrees F (195 degrees C) for 1 hour.


  • Step 2

    Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray.Add stock, basil, and vinegar; blend until smooth.Season to taste.Serve either hot or cold.

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