Makes 6 servings POINTS® value | 1 per serving Ingredients
• 2 pounds tomatoes, halved
• 1 medium onion, peeled and quartered
• 6 peeled garlic cloves
• 1 Tbsp fresh rosemary leaves
• 1 Tbsp fresh thyme leaves
• 2 cups no-salt, fat-free vegetable broth
• 2 Tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
Instructions
1. Preheat the oven to 375ºF.
2. Place the tomatoes, onion, garlic, rosemary and thyme on a large, rimmed baking sheet; roast until shriveled and starting to brown, about 45 minutes.
3. Now you can either:
Scrape everything from the baking sheet into a food processor fitted with the chopping blade; process until puréed. Pour the contents of the food processor canister into a large saucepan
****Or****
Scrape everything in 2 batches into a food mill (my preference) and process into a large saucepan.
4. Stir in the broth, vinegar, salt and pepper. Bring to a simmer over medium-high heat; cover, reduce heat to low, and simmer for 5 minutes to blend the flavors. Uncover & simmer 5 more minutes.
Serving size: 1 cup
DynamicEclectic 