Gluten-Free, Vegan, Serves 4

• 3 pounds Roma tomatoes cut in half
• 8 cloves garlic peeled
• 3 1/2 Tbsp olive oil
• 2 yellow onions sliced thin
• 1/2 cup basil packed
• 2 cups vegetable broth
• 1/2 tsp oregano dried
• salt and pepper to taste

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the tomatoes and garlic onto the tray. Drizzle with 3 Tbsp olive oil and season to taste. Roast in the oven for 40-45 minutes. While roasting prep the onions. Add 1/2 Tbsp of oil to a large pot over medium heat. Once the oil starts to heat toss in the onions. Cook for about 20 minutes stirring as needed to prevent the onion from sticking. Once tomatoes are done roasting allow them to cool for 10 minutes before adding to the pot. Using an impulsion blender blend everything in the pot. Add in the basil and blend again. Transfer over the remaining ingredients and cook at a simmer for 10 more minutes. To serve, garnish with additional basil sliced thin and vegan parmesan cheese.