Ingredients:

  • 3 lbs fresh Roma tomatoes, halved
  • 1 whole garlic bulb, top sliced off
  • 1 medium yellow onion, quartered
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 3 cups vegetable broth (low sodium)
  • 2 tbsp tomato paste
  • 1/2 cup fresh basil leaves
  • 1 tsp dried thyme

Instructions:

  1. Line a large rimmed baking sheet with parchment paper.
  2. Place the halved tomatoes, quartered onions, and the garlic bulb (cut side up) on the pan.
  3. Drizzle the vegetables with olive oil and sprinkle with salt and pepper, tossing the tomatoes and onions to coat evenly.
  4. Bake at 400°F (200°C) for 35–40 minutes until the tomato skins are charred in spots and onion edges are deep golden brown.
  5. Squeeze the softened garlic cloves out of the roasted bulb skins directly into a large pot.
  6. Add the roasted tomatoes, onions, and any pan juices into the pot.
  7. Stir in the tomato paste and dried thyme.
  8. Pour in the vegetable broth and bring to a gentle simmer for 5–10 minutes.
  9. Stir in the fresh basil leaves.
  10. Use an immersion blender directly in the pot, or transfer to a countertop blender in batches, and process until completely smooth.