- 6 (about 2 lb) ripe tomatoes
- 2 clove(s) garlic, chopped
- 1 shallot, chopped
- 2 teaspoon(s) fresh thyme leaves
- 2 teaspoon(s) fresh chopped rosemary
- 2 Tablespoon(s) plus 2 tsp extra-virgin olive oil
- 1 large onion, chopped
- 1/2 cup(s) chicken broth
Heat grill. Put tomatoes, 1⁄2 the garlic, the shallot, thyme, rosemary and 2 Tbsp of the oil in a large bowl; toss.
Place tomatoes on grill. (Don't wash bowl; you'll use later.) Grill tomatoes, covered, 10 minutes, turning occasionally, until skins blacken and tomatoes are soft. Return to bowl.
Scrape tomato mixture into a food mill or blend in a food processor until smooth. Set aside.
Heat remaining 2 tsp oil in a large saucepan. Add onion and sauté 5 minutes or until translucent. Add remaining garlic and cook a few seconds or until fragrant.
Add grilled tomato purée and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend.