Prep time: 15 minutes - Cook time: 60 minutes - Total time: 1 hour and 15 minutes
4-6 cups tomatoes, any type
2-3 small onions
3-4 whole garlic
2-3 tbsp oil
1-2 tsp salt
4 cups water or broth
1 cup fresh basil
1/2 tsp garlic powder, onion powder, dried oregano
Top with freshly grated Parmesan cheese!
Cut the tomatoes in half. Add to the baking tray lined with parchment paper and drizzle with olive oil and salt.
Cut the tip off 3-4 whole garlics (leaving the cloves & skin together). Add olive oil on top and wrap with aluminum foil. Place on the same baking tray with tomatoes
Bake at 425 F for 45 minutes.
Remove from oven and unfold the garlics. Squeeze the bottom of the garlic, removing all the soft inside.
In a pot over medium heat, add the roasted tomatoes, garlic, whole onions, water/broth, spices and basil. Simmer for an addition 10-15 minutes
With a hand blender, blend until smooth and chunks are all gone.