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Ingredients
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3 pounds
tomatoes
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6 pieces
garlic, unpeeled
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3 sprigs
rosemary
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3 tablespoons
oliv oil
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3 cups
vegetable stock
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1-2 teaspoons
to taste
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1 handful
fresh basil, chopped
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1 teaspoon
freshly ground black peppar
Directions
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Preheat the oven to 400 F.
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Cut the tomatoes into quarters and place in an oven-proof dish.
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Cut the garlic gloves in halv and add to tomatoes, along with 2 springs of rosemary and drizzle with oliv oil.
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Roast the tomatoes in the upper side of the oven for about 25 minutes.
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When done, separate the roasted garlic gloves from the skin by squeezing them out.
Place all the tomatoes, garlic and rosemary in a large pot. Add 3 cups of vegetable stock and bring to a boil. Then turn of the heat, add basil and blend with an immersion blender. Season with salt and peppar.
Serve with a drizzle of oliv oil.
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