Roasted Tomato Basil (Print Version)

# Ingredients:

01 - 3 pounds of halved Roma or plum tomatoes.
02 - 8 peeled garlic cloves.
03 - 3.5 tablespoons of olive oil, split up.
04 - 2 yellow onions, sliced thin.
05 - Half a cup of fresh basil.
06 - Half a teaspoon of oregano, dried.
07 - 1-2 cups of veggie broth.
08 - Salt and pepper, adjust to taste.

# Instructions:

01 - Toss tomatoes and garlic with oil, sprinkle with salt and pepper, and bake at 400°F for 40 to 45 minutes.
02 - Over medium heat, stir onions in oil now and then until they turn a rich golden color, about 20 minutes.
03 - Puree the roasted tomatoes, garlic, basil, and onions together until creamy and smooth.
04 - Simmer with oregano and broth for 10 minutes. Toss in some cream, milk, cheese, or butter if you want.

# Notes:

01 - Use coconut milk to keep it vegan.
02 - Optional to strain out seeds.
03 - Can be stored in the freezer for up to 3 months.

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