Ingredients
1-1/2 pounds plum tomatoes, halved lengthwise5 tablespoons olive oil, divided2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon pepper1/2 pound sliced fresh mushrooms1/2 cup finely chopped sweet onion1-1/4 cups chicken broth1/3 to 1/2 cup tomato pastePinch sugar, optional3/4 cup heavy whipping cream2 tablespoons grated Parmesan cheese
Preparation
Place tomatoes cut side down in a greased 15x10x1-in. baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450° for 20-25 minutes or until edges are well browned.
Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer.
In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar if desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese.
