Ingredients
1 Tablespoon Olive Oil
12 whole Roma Tomatoes
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Minced Garlic
2 cups Chicken Broth
1/4 cups Cream
1 teaspoon Dried Parsley
Method
Sources
📖
Recipe1M+
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 425 f. sprinkle the 1 tablespoon of olive oil on a rimmed cookie sheet. slice the tomatoes lengthwise and lay them out on the cookie sheet, cut side down. take a basting brush and use some of the olive oil on the cookie sheet to brush the tops of the tomatoes. sprinkle with salt and pepper. roast them in the oven for about 25 minutes or until the tomatoes begin to brown. remove pan from oven and let tomatoes cool slightly. after they have cooled place tomatoes in a food processor and puree until smooth in consistency (like tomato paste/sauce). put a dutch oven on top of the stove over medium heat and add the 1 teaspoon of olive oil and the garlic. saute until the garlic starts to soften. add the chicken broth, the tomato paste and the roma tomato puree. stir to combine. bring to a boil then turn heat down to simmer on low for about 15 minutes. remove from heat and stir in the cream and parsley. serve with your favorite crusty bread or a gooey grilled cheese sandwich.