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Cook Time : 1 hour
Makes 4 servings
2 lbs tomatoes halfed, use heirlooms if you can get them
1 onion quartered
3 cloves garlic unpeeled
2 Tbsp olive oil
10 leaves basil
3 leaves sage
1 sprig oregano leaves only
1 pinch hot pepper flakes
2 cups broth vegetable or chicken
1 Tbsp balsamic vinegar
salt to taste
pepper to taste
1/3 cup parmesan cheese grated
1 roasted red pepper (optional)
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1st Keep
 nomoregrays
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