Roma tomatoes, halved
|
2 pounds
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Garlic
|
4 cloves
|
Olive oil
|
3 tablespoons
|
Salt
|
|
Pepper, freshly ground
|
|
Chicken stock
|
1 quart
|
Basil, dried
|
2 tablespoons
|
Balsamic vinegar
|
½ tablespoon
|
- Preheat the oven to 375°F.
- Place the tomatoes, cut side up, on a baking sheet with the garlic.
- Drizzle with oil, and sprinkle with salt and pepper.
- Roast for 45 to 60 minutes.
- Transfer the contents of the baking sheet to a blender, and purée.
- Add the stock, basil, and vinegar; blend until smooth.
- Season to taste: serve either hot or cold.
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