- 10 C tomatoes, quartered and seeded
- 8 cloves garlic
- 1 medium onion, cut into eight pieces
- 1/2 – 3/4 C chicken or vegetable stock
- 2 Tb olive oil
- Salt and pepper, to taste
- Handful of fresh basil
- Preheat oven to 400 degrees.
- Toss tomatoes, garlic and onion with olive oil. Sprinkle with salt and pepper, toss to coat.
- Place on parchment lined baking sheet. Roast until tomatoes are sweet and soft.
- Pour into blender and puree until smooth.
- Thin with stock until desired consistency.
- Serve hot or cold with torn basil leaves.
*As seen on Twin Cities Live September 7, 2021