Tomatoes (fresh): 300g (2 medium), Onion: 75g (1/2 medium, diced), Garlic: 9g (3 cloves, minced), Vegetable broth: 250ml (1 cup), Tomato paste: 15g (1 tbsp), Fresh basil: 10g (10 leaves, chopped), Olive oil: 15ml (1 tbsp), Heavy cream: 30ml (2 tbsp), Balsamic vinegar: 5ml (1 tsp), Sugar: 2g (1/2 tsp), Salt: to taste, Black pepper: to taste
1. Preheat oven to 400°F (200°C). 2. Cut 300g tomatoes in half and place on a baking sheet with 75g diced onion and 9g minced garlic. 3. Drizzle with 10ml olive oil and season with salt and pepper. 4. Roast for 25-30 minutes until tomatoes are soft and slightly charred. 5. Transfer roasted vegetables to a pot and add 250ml vegetable broth, 15g tomato paste, 2g sugar, and 5ml balsamic vinegar. 6. Bring to a simmer and cook for 10 minutes. 7. Add 5g chopped basil and use an immersion blender to puree until smooth (or transfer to a blender in batches). 8. Return to low heat and stir in 30ml heavy cream and remaining 5ml olive oil. 9. Season with salt and pepper to taste. 10. Serve garnished with remaining 5g chopped basil.
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