• About 2 1/2 Pounds Fresh Roma Tomatoes
• 1 Vidallia Onion, Peeled and Halved
• 4-5 Garlic Cloves
• 1/4 Cup Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 Cups Chicken or Vegetable Stock
• 1 Cup Heavy Cream

Method-

Cut the ends of the tomatoes off and slice in half lengthwise. Coat the onion, tomatoes and garlic in the olive oil and season with salt and pepper.

Place the cut ends of the tomatoes and onion face down on a roasting sheet and bake for about 40 minutes along with the garlic. Tomatoes should be very tender and onion will be cooked through.

Transfer all into a food processor or blender and puree. Slowly add in the chicken stock and cream.

Serve and enjoy!