Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 large (200 g) yellow onion, quartered
  • 6 whole (30 g) garlic cloves, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ cup heavy cream
  • 1 tbsp balsamic vinegar

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange halved tomatoes, quartered onions, and peeled garlic cloves on the pan; drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast for 35–45 minutes until tomato skins shrivel and onion edges are deep golden brown.
  4. Transfer roasted vegetables and pan oils into a pot, then stir in tomato paste and dried oregano.
  5. Pour in broth and simmer on low for 10 minutes.
  6. Blend the mixture using a high-speed blender or immersion blender until completely velvety.
  7. Stir in heavy cream and balsamic vinegar, then adjust seasoning with sugar or additional balsamic if needed.