- 3 pounds tomatoes, either quartered or whole depending on size
- cooking oil or butter
- 1 onion, sliced (or scallion or fresh onion top)
- 1 clove garlic, minced
- 2 cups+ chicken broth
- salt and pepper, to taste
- balsamic vinegar, to taste
- pesto, to taste (I used 2 TBLS)
- cream, to taste
Roast the tomatoes on a baking sheet at 375 until softened and you can slip off the skins easily. Remove and discard the skins and keep all the juices and pulp in a bowl. Heat a pot with oil or butter. Saute onion until translucent, about 5-10 min. Add garlic and saute 1 more min. Add roasted tomatoes and broth. Simmer until onions are soft, about 10 more min. Puree. Add salt, pepper, balsamic vinegar, pesto, and cream to taste. Serve warm.