4 large cloves garlic, whole and still in skins
5 Tbsp. B&V Basil Olive Oil
2 Lg cans fire roasted diced tomatoes (preferably no salt added)
32oz vegetable stock (low sodium)
3 Tbsp. tomato paste 15 fresh basil leaves (more if small) or 1 Tbsp. dried basil
½ c half & half (optional)
Pink Himalayan s.a.l.t.
¾ tsp pepper or to taste
1 Tbsp. Mediterranean r.u.b.
Pre-heat oven to 350. Leaving the ends connected, cut onion in half lengthwise, then cut each half into four wedges (lengthwise). Place onions and garlic on baking sheet and drizzle with 2 Tbsp. Olive Oil and Salt. Toss to coat. Bake until onions are soft and transparent (approx. 25 minutes).
When cool, peel the skin off the garlic cloves and cut ends off onions. In large pot, heat 3 Tbsp. Basil Olive Oil on med-high heat. Add tomatoes with juice, tomato paste, dried basil and stock. Cook until it starts to bubble, add roasted onions and garlic. Simmer 30 minutes. If adding Half & Half, warm to a low simmer in a separate small saucepan. In food processor or blender, puree tomato mixture in small batches, adding basil (if using fresh) and cream to each batch, until smooth. Pour batches back into pot, add salt and pepper to taste.
To thin, add extra stock. Serve with a drizzle of B&V Aged Traditional Balsamic Vinegar on the top for the perfect finishing touch! (A drizzle of B&V Basil Olive Oil on top is great too!). Makes 6 servings.