Ingredients:
- 2 pounds ripe tomatoes (Roma or cherry tomatoes work well), halved
- 1 whole garlic bulb
- 1 medium onion, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or basil (optional)
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste (optional, for a richer flavor)
- Fresh basil or parsley for garnish
- Optional: a splash of cream or a dollop of Greek yogurt
Instructions:
- Preheat oven to 400°F (200°C).
- Prep the vegetables:
- Arrange the halved tomatoes, onion, and garlic (cut the top off the bulb to expose cloves) on a baking tray.
- Drizzle with olive oil, sprinkle with salt, pepper, and herbs. Toss to coat.
- Roast:
- Roast for 30–35 minutes, until tomatoes are soft and slightly charred. Garlic should be tender.
- Blend:
- Squeeze roasted garlic cloves out of their skins into a blender.
- Add the roasted tomatoes and onion. Blend until smooth.
- Simmer:
- Pour the mixture into a saucepan, add broth and tomato paste.
- Simmer for 10–15 minutes, adjusting seasoning to taste.
- Serve:
- Serve hot with fresh basil, a swirl of cream or yogurt if desired, and crusty bread on the side.
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Why This Recipe Works for Your Health:
- Lycopene, released even more during cooking, supports heart and skin health.
- Garlic boosts immunity and reduces inflammation.
- Olive oil helps absorb fat-soluble nutrients from the tomatoes.
Tomatoes aren’t just good for you—they’re versatile, easy to cook with, and full of flavor. Whether in soup, salads, sauces, or salsas, let them shine in your kitchen and fuel your body.