2.5 lbs plum tomatoes, halved lengthwise
1 medium white onion
4 cloves garlic
1 1/2 teaspoons olive oil
1 cup vegetable broth
1 tablespoon basil
2 teaspoons oregano
Kosher salt, black pepper to taste
Place tomatoes but side up onto a baking sheet lined with parchment paper.
Sprinkle diced onion and garlic around tomatoes in a single layer.
Sprinkle basil and oregano over vegetables.
Bake at 425 20 minutes or until tomatoes begin to collapse and brown on bottom
CAREFULLY transfer vegetables into blender.
Add 1/2 cup vegetable broth
Puree until smoooth.
Transfer to medium pot, add remaining stock.
Heat thru, add salt and pepper to taste and serve hot.
Makes 4 servings 1.5 cups each!
100 calories
15 Gm. Carbs
4 Gms. Fat (heart healthy)
3 Gm. Protein