10 roma tomatoes or 5 heirloom tomatoes
1/2 cup broth (I used chicken, but use vegetable to make this vegan)
1/4 cup olive oil
2 tablespoons basil
3 garlic cloves
1/2 white onion
1/2 tablespoon Italian seasoning blend
Salt and pepper to taste
Preheat the oven to 425 F.
Add all ingredients to a baking dish.
Bake for 30 minutes, stirring occasionally.
Cool for 10-15 minutes, then blend until smoothe.
Pour through a strainer to get rid of tomato skins.