Ingredients:

  • 2 lbs Roma tomatoes, halved lengthwise
  • 2 large red bell peppers, seeded and quartered
  • 1 whole head garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 tbsp tomato paste
  • 3 cups vegetable or chicken broth
  • 1 tsp dried basil or oregano
  • ½ cup heavy cream (optional)
  • 1 tbsp balsamic vinegar or lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place halved tomatoes and quartered peppers on a baking sheet. Wrap the garlic head in foil with a drizzle of oil.
  3. Drizzle the tomatoes and peppers with olive oil, salt, and pepper.
  4. Roast for 20–25 minutes until the edges of the peppers are slightly charred and tomato skins are shriveled.
  5. While vegetables roast, heat 1 tbsp oil in a pot over medium heat.
  6. Add the diced onion and sauté for 5–7 minutes until translucent.
  7. Stir in the tomato paste and dried herbs, cooking for 2 minutes until the paste turns a deep brick red.
  8. Squeeze the roasted garlic cloves out of their skins directly into the pot. Add the roasted tomatoes, peppers, and any juices from the pan.
  9. Pour in the broth and stir to combine. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  10. Turn off the heat and use an immersion blender directly in the pot, or transfer to a high-speed blender until smooth.
  11. Stir in balsamic vinegar or lemon juice to finish. Stir in heavy cream if desired for extra creaminess.