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!
