INGREDIENTS

* 2 pounds Roma (plum) tomatoes, quartered
* 3 tablespoons olive oil
* 4 cloves garlic
* 1 quart chicken stock
* 1/4 cup chopped fresh basil
* 1/2 tablespoon balsamic vinegar
* salt to taste
* ground black pepper to taste

Method

1. Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

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