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!