Ingredients:

  • 3 lbs Ripe Roma or Vine-Ripened Tomatoes, halved
  • 1 Large Yellow Onion, peeled and quartered
  • 1 Head of Garlic, top sliced off
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 tsp Dried Oregano
  • 2 cups High-quality Vegetable or Chicken Broth
  • 0.5 cup Heavy Cream
  • 1 tbsp Balsamic Vinegar
  • 1 cup Fresh Basil Leaves, packed
  • 1 small Parmesan Rind

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Arrange halved tomatoes (cut side up) and quartered onions on the baking sheet. Drizzle with extra virgin olive oil and season with sea salt, black pepper, and dried oregano.
  3. Place the head of garlic (top sliced off) on the corner of the baking sheet. Roast for 45 minutes until tomato edges are slightly charred and onions are caramelized.
  4. Once cooled slightly, squeeze the roasted garlic cloves out of their skins directly into a high-speed blender.
  5. Transfer the roasted tomatoes (including all pan juices), caramelized onions, fresh basil, and 1 cup of broth into the blender. Blend on high until a silky, smooth emulsion is achieved.
  6. Pour the mixture into a large Dutch oven. Stir in the remaining 1 cup of broth, balsamic vinegar, heavy cream, and the Parmesan rind. Simmer over medium-low heat for 10 minutes to allow flavors to meld.