Roasted Tomato Sauce

Directions

1. Heat an oven to 450 degrees.
2. Place your tomatoes on a baking pan cut side up and place in the oven.
3. Bake the tomatoes uncovered for 40 minutes. You want the juice of the tomatoes to have evaporated leaving a dark brown residue. The edges of the tomatoes should be brown and tinged. Remove from the oven.
4. Place the roasted tomatoes in a stock pot over medium heat.
5. Place the baking pan on your stove burners over medium heat and pour in the balsamic vinegar and chicken broth. Allow the liquid to heat and begin to scrape the brown bits off the pan.
6. Pour the scraped bits and liquid from the baking pan into your stock pot and bring it to a boil.
7. Lower to a simmer and cook uncovered for an additional 30 minutes. Add salt and pepper to taste. The tomatoes will breakdown to make a chunky sauce. If you have a submersible hand blender. Remove the stock pot from stove and blend to your desired consistency.
8. Before serving stir in the chopped fresh basil.