Tomato Soup/Marinara Sauce
1 cup beef broth, divided
1 TB brown sugar
3 TB balsamic vinegar
1 TB soy sauce
5 garlic cloves
1 cup chopped onion
2- 28 oz cans whole tomatoes, drained
¾ cup half and half
Cracked pepper
Preheat oven to 500
Combine ½ c broth, sugar, vinegar, soy sauce in a small bowl.
Place garlic, onions and tomatoes in a 9x13 pan, greased
Pour broth mixture over tomato mixture
Bake 500 degrees for 50 minutes or until vegetables are lightly browned
Place tomato mixture in a blender, add remaining ½ cup broth and half and half. Blend till smooth. Strain mixture thru sieve into bowl. Garnish with black pepper. Serves about 4.
When I made this, I didn't strain it. Just blended it till it was pretty smooth, maybe 3-4 minutes. It ended up pretty thick as made above, so I would either add more milk, half n half or water to make more soupy or just make as a sauce and serve over pasta. Also, I didn't have enough cans of whole tomatoes, so I used some diced. Seemed to work fine. The flavor was great.
Enjoy!