Ingredients:

• 3 pounds roma tomatoes / cut in half
• 8 cloves garlic, peeled 
• olive oil
• butter 
• fresh ground pepper & pink salt 
• 1 yellow onion, thinly sliced 
• 1/2 cup fresh basil leaves 
• 1/2 tsp dried oregano 
• 1-2 cups water / chicken broth 
• 1/4 cup heavy cream 
• Parmesan or queso fresco 

Directions:

1. Roast tomatoes. Preheat oven to 400. 
2. Line baking sheet with parchment paper. place halved tomatoes and garlic on sheet.
3. Drizzle tomatoes with olive oil, salt and pepper. 
4. Bake for 40 minutes.
5. Caramelize onions. While tomatoes bake, add olive oil or butter to medium pan. place sliced onion in pan and cook on medium heat till golden in color.
6. Remove tomatoes and onion from heat. let cool for 10 minutes.
7. Add to blender or food processor along with basil. blend till smooth
8. After blending, add liquid to pot on medium heat. Along with chicken broth, heavy cream, oregano and salt/pepper to taste.
9. Once cooled, add cheese and enjoy !