If you don't want to use dried herbs, double the amount of chopped fresh herbs and add half to tomatoes before roasting.
Ingredients:
3 pounds fresh tomatoes
4 cloves garlic, peeled
1/2 onion red or white, diced
1/2 red bell pepper, diced
2 tablespoon olive oil
3/4 teaspoon salt, or to taste
1/2 teaspoon ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups chicken broth (low salt)
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
6-8 basil leaves, thinly sliced
1/2 cup heavy cream (optional)
1/4 cup shredded parmesan cheese (optional)
If the tomatoes are nice and ripe they will be sweet instead of tart and the cream will not be necessary.
Directions:
Preheat oven to 450°
Wash and cut tomatoes (cut smaller tomatoes in half, larger tomatoes into quarters).
Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large baking sheet.
Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
Bring chicken broth to a boil, add tomatoes and fresh herbs. Stir to heat tomatoes then remove from heat.
Using an immersion blender, blend mixture until smooth and creamy. Add cream if using and blend in.