6 ripe tomatoes
6 cloves garlic, chopped fine
2 tablespoons olive oil
1 cup chopped onion
6 cups chicken broth
Cut tomatoes in half and place cut-side down in a roasting pan. Broil until skins are blackened. Bake tomatoes @ 350* for 20 minutes. Allow tomatoes to cool.
Sauté onions and half the garlic in olive oil till soft, but not browned. Peel tomatoes (skins fall off) squeezing juice from skins. Discard skins. Chop remaining tomatoes. Add to pot along with remaining garlic and broth. Simmer 5 minutes.
This is often served with rice or pasta and goes great with cheesy garlic toast. Pesto may also be added.