Ingredients
Scale
1 large onion, sliced into wedges
1 head garlic, top removed
olive oil, sea salt and cracked pepper
1 stalk rosemary, halved
1 28-oz can fire roasted tomatoes
1/4 cup heavy cream (more as needed)
1/2 tsp sea salt (more as needed)
Instructions
1. Preheat oven to 375. Place garlic in the middle of a square of foil in a large baking dish. Drizzle with olive oil and sprinkle with sea salt.
2. Surround garlic with onion, toss with more oil to coat, season with sea salt and pepper.
3. Roast for 40 minutes. In the last 10 minutes of cooking, toss in rosemary. Let cool.
4. Combine tomatoes, roasted onion, garlic (removed from peel), rosemary (de-stemmed), heavy cream and salt in a blender. Blend until smooth. Warm before serving!