Ingredients
3 pounds tomato (Roma and cherry)
1 medium red onion
8 cloves garlic
3 carrots
1/3 cup olive oil
1 salt
1 pepper
2 tablespoons balsamic vingar
4 tablespoons pesto
1/4 wedges red peper flakes
4 cups vegetable stock
Preparation
Roast tomato (cut in half) , garlic (peeled) olive oil, carrots (peeled) and onion (cubed)
roast at 375 and add generous salt and pepper.Turn half way
mix in blender
add stock and cook 5-7 min
add vinegar, pesto and pepper flakes
