Ingredients
- 8 med TOMATOES, ROMA OR year round, plum
- 2 cup VEGETABLE BROTH, ORGANIC, LOW SODIUM
- 1 tsp BLACK PEPPER, GROUND
- 1/4 tsp SEA SALT
- 2 tsp OREGANO, DRIED
- 1.00 servings BASIL PESTO
Instructions
- Roast tomatoes in a 350 degree oven until skin breaks and slightly charred.
- Completely cool and chop
- Place chopped tomatoes in medium saucepan and add vegetable (or chicken) broth, black pepper, oregano and salt.
- Simmer on medium low heat for 30 minutes.
- Drizzle with 1 tbsp homemade pesto before serving.
- Can be frozen in air tight freezer proof container for up to six months.
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