Ingredients
Scale
- 2 lbs ripe tomatoes (Roma or vine-ripened), halved
- 1 medium onion, chopped
- 4 cloves garlic, unpeeled
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup fresh basil leaves, torn
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange halved tomatoes, chopped onion, and unpeeled garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 25-30 minutes until the tomatoes are tender and caramelized.
- Remove from oven and add torn basil leaves; let them mingle for about five minutes.
- Transfer everything to a blender and puree until smooth. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg