10 plum tomatoes
2 thick slices of yellow onion
4 cloves of garlic
Salt and pepper to taste
1 Tbsp olive oil
1/2 cup chicken broth
1 Tbsp parmesean cheese
1 Tbsp chopped parsley
Preheat oven to 350.
Cut the tomatoes lengthwise and throw them in a pan with peeled garlic cloves and the slices of onion, seasoning it all with salt, pepper, and olive oil. I had the skins of the tomatoes facing up.
Bake for 45 minutes.
Take the skin off the tomatoes and throw them away. It is super easy, they slide right off--just use your tongs to pull them off!
Then put everything (including the liquid in the pan) into a blender with the chicken broth and blend.
You do not need to blend until everything is smooth if you want bits and chunks in it.
After blending, put it in a saucepan with the parmesan and parsley and simmer for about 10 minutes.