Preheat oven to 475 degrees. Wash core and cut tomatoes in half. Cut onions in large chunks Spread tomatoes, onions and garlic on baking tray, drizzle with olive oil and a pinch of salt and pepper.
Bake on top rack until caramelized (don't burn) about 20-30 min. When done, transfer to a large stock pot ( including baking pan drippings) add 3 cups chicken broth, butter and bay leaves.
Bring to boil, reduce heat and simmer 20 min until reduced by 1/3 and turn off heat. Discard bay leaves, add chopped basil leaves and mix.
Return to pot add cream, more broth if needed and additional salt and pepper if needed. Enjoy with your favorite rustic bread or grilled cheese recipe.
- 2 1/2 lbs fresh vine tomatoes
- 2 small onions
- 6 garlic cloves (peeled)
- 2 bay leaves
- 1/2 cup fresh chopped basil leaves
- 4 tbsp unsalted butter
- 4 cups chicken broth
- 1/2 cup extra virgin olive oil
- 1/4 cup heavy cream
- Salt and pepper to taste
Long Island, NY