Roasting fresh tomatoes concentrates their natural sugars and caramelises the garlic, creating a deep, savoury flavour profile without the need for canned paste.
Ingredients
- 3 lbs (1.4 kg) ripe tomatoes (Roma or vine-ripened), halved
- 1 medium yellow onion, quartered
- 1 whole head of garlic, top sliced off to expose cloves
- 3 tbsp olive oil
- 2 cups vegetable or chicken broth
- 1/2 cup fresh basil leaves, packed
- 1/4 cup heavy cream (optional, for richness)
- Salt & black pepper to taste
1. Roast the vegetables: Preheat oven to 400°F (200°C).
Arrange halved tomatoes, quartered onion, and the garlic head on a large baking sheet. Drizzle generously with olive oil, salt, and pepper. Roast for 35–40 minutes until tomatoes are soft and slightly charred.
2. Simmer with broth:
Squeeze the roasted garlic cloves out of their skin into a large pot. Add the roasted tomatoes, onion, accrued pan juices, fresh basil, and broth. Bring to a gentle simmer for 10 minutes.
3. Blend until smooth:
Use an immersion blender directly in the pot (or transfer to a high-speed countertop blender) and puree until silky smooth.
4. Finish and season:
Stir in the heavy cream if using. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if your tomatoes are overly acidic. Serve hot with grilled cheese or crusty bread.
Try an alternative recipe below.
