Adapted from All Day I Dream About Food
2-2 1/2 pounds good quality fresh tomatoes
1 yellow onion
1 jalapeno pepper
4 cloves of garlic
1/4 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups chicken stock
Fresh basil, chopped, to garnish
Freshly grated Parmesan cheese, to garnish
Preheat oven to 425º. Peel, core and quarter tomatoes, cut onion into quarters and remove stem and seeds from pepper and cut in half.
Place tomatoes, onions, pepper and garlic cloves into a glass baking dish. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Toss to combine. Roast for 30-45 minutes, till veggies look caramelized.
Add veggies to a stock pot and cover with chicken stock. Simmer for about 20 minutes. Taste and adjust seasonings.
Puree mixture with an immersion blender or food processor. If using food processor, cool slightly and puree half at a time.
To serve, reheat if necessary and garnish with fresh basil. Pass Parmesan if desired.