• 10 medium/large tomatoes
• olive oil
• 1 onion
• 5 cloves garlic
• 2-3 cups vegetable broth
• 3/4 cup ricotta
• 1/2 cup basil
• ½ teaspoon salt (less if the broth is salty)
• black pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Peal the onion and cut it into quarters.
• Cut tomatoes into quarters (or 8ths if it is a really large tomato).
  
• Roughly chop basil leaves and discard the tough stems.
• Line a sheet pan with foil and coat it with a thin layer of olive oil. Add tomatoes and onion. Coat with more olive oil and add salt and pepper.
• Roast for 20 minutes, and then add the garlic cloves. Roast for another 10-15 minutes, until onions and tomatoes are cooked through and starting to be brown around the edges
• Add tomatoes, onions and garlic to a blender with broth, ricotta and basil. Blend until fairly smooth (you want to retain some texture).
• Serve and enjoy.