8 large tomatoes
1 head garlic
2 cups chicken stock
1 tablespoon fresh thyme, finely chopped
2 tablespoons balsamic vinegar
Salt and pepper
Pre-heat oven to 425 degrees.
Core the tomatoes and slice them in half crosswise. Place on a parchment or foil lined sheet pan. Drizzle with olive oil and season with salt and pepper. Cut the top off the head of garlic, wrap it tightly in aluminum foil and place on the baking sheet.
Roast tomatoes for 25-35 minutes or until soft and brown around the edges. Remove from the oven and allow to cool for 10 - 15 minutes.
Place the roasted tomatoes in a blender or food processor. Unwrap the garlic and add to the tomatoes. You can easily remove the roasted garlic from its skin by pressing gently on the skins. Pulse the tomatoes and garlic until almost smooth. Transfer to a medium saucepan. Add the chicken broth, thyme, and balsamic vinegar and stir to combine. Bring to a simmer over medium heat. Simmer for 10 minutes. Season to taste with additional salt and pepper if needed. Serve immediately.