- 2 pounds roma tomatoes, halved
- 8 oz. cherry tomatoes, halved
- 1 head of garlic, top cut open
- 1/3 cup olive oil
- 2 teaspoon kosher salt
- 2 tsp. Italian seasoning
- 1 cup vegetable stock
- 1/2 cup cream (optional)
- Additional salt and pepper, to taste
Preheat the oven to 425° F.
Place the tomatoes and garlic on a baking sheet. Evenly distribute the olive oil and one teaspoon of the salt over the vegetables. Place them in the oven and roast for 30 minutes. Stir occasionally.
Remove the tomatoes and allow them to cool for 10 minutes.
Remove the garlic cloves from their peel by squeezing each garlic clove until it pops out. Discard the peels.
Place tomatoes and garlic in a food processor with the Italian seasoning and puree until the mixture is smooth. Add the pureed tomato mixture to a large saucepan. Add the remaining teaspoon salt and vegetable stock. Simmer gently for 20 minutes.
Add the cream and any additional seasonings desired. Stir to combine and heat through before serving. To make it dairy free/vegan, omit the cream.
- Yields: 4 servings
- Preparation Time: 1 hour