Next time, I'm doubling this recipe. This is a great recipe with outstanding flavor!
Ingredients
1 (28 oz) can whole peeled tomatoes
2 Tbsp olive oil, divided
1 tsp brown sugar
¼ tsp salt and pepper
1 head garlic
1 Tbsp unsalted butter
1 small onion, chopped
1 carrot, peeled and chopped
2 cups low-sodium vegetable broth
¼ cup loosely packed fresh basil, chopped
4 oz soft goat cheese
Instructions
Preheat oven to 375 F.
Drain the tomatoes, reserving the liquid. Cut the tomatoes in half lengthwise and place in a roasting pan. Drizzle with 1½ tablespoons olive oil; sprinkle with brown sugar, salt, and pepper.
Slice the top off the head of garlic and arrange on top of a sheet of foil. Drizzle with remaining ½ tablespoon olive oil and loosely close the foil around the head of garlic; place on the roasting pan with the tomatoes. Roast for 45 minutes.
When tomatoes are nearly through roasting, melt the butter in a large pot over medium heat. Once hot, add the onion and carrot; cook until soft – about 10 minutes.
Add the tomatoes and 4-5 garlic cloves (or more or less to preference). Stir in the broth, basil, and reserved tomato juice; bring to a simmer and simmer for 5 minutes. Puree, either with an immersion blender or by transferring to a traditional blender. Stir in goat cheese and allow to melt completely. Serve hot.