Roasted Tomato with Pesto Swirl

By T_sart

Ingredients

• 3 lbs tomatoes, cored and halved
• 4 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium onion, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 3 14 oz cans vegetable broth
• 1/2 cup heavy cream

Preparation

Step 1

Heat oven to 400F. arrange tomatoes cut side up in jellyroll pan; drizzle with 2 tbsp oil and sprinkle with salt and pepper. Roast 45 minutes.

In food processor, pulse tomatoes 5 times. In saucepot, cook onions and garlic in remaining oil 5 minutes.

Add tomatoes and broth. Bring to a boil; reduce heat and let simmer 20 minutes; adding heavy cream after 15 minutes.

Garnish with pesto, if desired.