Preheat oven to 450°.
Crush tomatoes in a baking dish, scatter garlic over and drizzle with 1 tablespoon olive oil. Roast about 20 minutes. Toss halfway through.
Heat 1 tablespoon oil in a large heavy pot over medium-high. Add onion, salt and pepper. Cook until onion is browned and soft.
Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes.
Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 10-15 minutes. Let cool slightly.
Purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel).
Serving Size 1 cup
Servings 9
- Amount Per Serving
- Calories 72
- % Daily Value *
- Total Fat 3.6g6%
- Trans Fat 0g
- Sodium 558mg24%
- Potassium 300mg9%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 1.6g7%
- Sugars 5.2g
- Protein 2.4g5%
- Calcium 4%
- Iron 7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 450°.
Crush tomatoes in a baking dish, scatter garlic over and drizzle with 1 tablespoon olive oil. Roast about 20 minutes. Toss halfway through.
Heat 1 tablespoon oil in a large heavy pot over medium-high. Add onion, salt and pepper. Cook until onion is browned and soft.
Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes.
Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 10-15 minutes. Let cool slightly.
Purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel).