Ingredients:

• 2-3 lbs. fresh tomatoes (prefer Roma type, but all varieties work)
• 4 cloves garlic
• 2 Tbsp olive oil
• 2 cups chicken or veggie broth (preferably homemade)
• Fresh Herbs – Basil, Rosemary, Oregano, Sage

Directions:

• Slice tomatoes  and place cut-side down on jelly roll pan
• Peel & slice garlic and spread throughout tomatoes
• Drizzle with EVOO, salt & pepper
• Roast tomatoes/garlic at 400 degrees for 30-40 minutes (until skins are wrinkled)
• Let cool for 5 mins. Pull skins off tomatoes (feed to chickens, if you got ‘em)
• Pour skinned tomatoes, garlic, pan juices, broth into sauce pan
• Add whole fresh herbs/sprigs, bring to boil
• Reduce heat & simmer for 15 mins
• Remove herbs (feed to chickens, if you got ‘em)
• Blend using immersion blender (if you don’t have one, go buy one today.  You’ll never eat canned soup or tomato sauce again.  Game changer!)
• Simmer an additional 10 mins (optional)

Serve with a sprinkle of your favorite grated cheese (pecorino/romano is my go-to), a dollop of sour cream, chopped fresh herbs, or all of the above. 

Enjoy!