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Ingredients
Ingredients
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Instructions
- Pre-heat the oven at 400 F.
- Cut the roma tomatoes in half, place in sheet pan with a paring knive score the inside of each tomato, then sprinkle with salt, pepper, oregano and granulated dry garlic, roast for about 15 to 20 minutes.
- In a heavy sauce pan or a dutch oven, add the onions and let cook until translucent and just starting to color. Add the garlic and cook for another 30 seconds or so.
- Take the peel off the roasted tomatoes, place in the pan and cook strring often for a few minutes.
- Add the organic canned tomatoes, salt and pepper, oregano and basil, bring to a boil, then lower the heat to a medium low for about 10 minutes.
- Add the vegetable broth and cook for another 10 minutes, add salt and pepper to taste and some more of the fresh basil and oregano. With an immersion blender
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