Ingredients
2 28 oz cans whole tomatoes, undrained
1 onion peeled and quartered
4-5 cloves peeled garlic
1 cup chicken or vegetable broth - divided (hint: Jars of Better than Bouillon keep in the fridge and make it easy to mix a spoonful in warm water. One cube works too.)
1 Tbsp brown sugar
3 Tbsp balsamic vinegar
1 Tbsp soy sauce
¼ cup half and half (or to taste for creamer version)
Fresh or dried basil
Directions
Preheat oven to 450 degrees.
Line a rimmed baking sheet with foil for easy cleanup.
Put tomatoes, onions, garlic on baking sheet.
Mix ½ cup chicken broth with brown sugar, vinegar, and soy sauce and pour over tomatoes.
Roast for 50 minutes to an hour until there are a few lightly browned bits.
Allow to cool slightly before adding everything including brown bits to a blender with cream and a few sprigs of basil or a tsp dried basil.
Add remaining ½ cup of chicken or vegetable broth.
Pulse to desired texture (a handheld emersion blender works too).
Reheat to serve or store in the refrigerator.