12 fresh tomatoes, quartered and roasted.
1/4 cup balsamic vinegar.
2. tbsp brown sugar.
1/2 cup olive oil
4 cloves garlic
3 large onions, diced.
1 1/2 cups sun-dried tomatoes, chopped.
2- 28 oz. cans crushed tomatoes
6 cups vegetable stock
1 cup red wine
1/4 cup dried basil
1 bunch fresh basil, julienned.
1/2 cup pesto, store bought is fine Parmesan or Asiago cheese to garnish.
Toss tomatoes and garlic cloves with balsamic vinegar, brown sugar and half of of the olive oil and roast in 350 F oven for 30 minutes. In a lasrge soup pot, heat remaining oil and sauté onions until softened and slighly caramelized. Add crushed tomatoes, stock, sun-dried tomatoes and red wine. Let simmer for 20 minutes.Add roasted tomatoes and garlic cloves, dried basil and boil for five minutes. Pureé in food processor and add fresh basil and pesto. Ladle into bowls and sprinkle with parmesan or asiago cheese.