Ingredients

The following ingredients have 2 Servings
  • 4-6 ripe Roma Tomatoes
  • 2 cups (1 pint) Grape Tomatoes
  • 2 tablespoons Olive Oil
  • 2 cloves of Garlic, minced
  • 1 teaspoon Oregano (you can use fresh or dried)
  • 1/2 teaspoon Pepper
  • 1 teaspoon Salt
  • 5 large leaves of fresh Basil
  • about 1 cup Chicken or Vegetable Broth

Instruction

  • Preheat your oven to 400 degrees. Loosely chop the tomatoes. Spread the tomatoes out on a baking sheet lined with parchment (this helps the tomatoes to roast evenly. If the pan is crowded the tomatoes will take longer to cook. Drizzle the olive oil over, and then add the garlic, oregano, salt, and pepper. Toss around a bit to evenly distribute everything. Bake for about 15 minutes. Then use a spatula and stir/flip the tomatoes a bit. This helps them to cook evenly. Then let cook for another 10 minutes. You want the tomatoes to have lost most of their moisture, but you don’t want them to brown or burn. The tomatoes should be very soft, if they aren't, let them cook for longer. Carefully place the tomatoes and basil in a food processor or blender and puree until the tomatoes are completely blended together. You may need to do this in batches. Also add any residual juices in the bottom of the pan. Pour the pureed tomatoes into a soup pot. Stir in the broth, bring to a simmer. Season with additional salt and pepper to taste. Let simmer for 5 minutes and serve.