Instructions. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut-side up on the baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until the edges just start to shrivel and the insides are still juicy.. Wash and chop up the tomatoes (leave skins on) Melt a little butter in the soup maker. You can even skip this step and head straight to step 4. You can use oil instead of butter. Add the chopped onions and let them gently cook in the melted butter (and really enjoy the smell of onions cooking in butter!)

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Using a spoon, press the tomato seeds and core to extract as much juice from the tomatoes as possible. Set the juice aside for later and discard the seeds. In a large saucepan, heat the olive oil over a medium heat. Add the onion to the pan and cook gently for 5 minutes, taking care to cook, but not colour the onion.. Mince the garlic. Tear the basil leaves into large pieces. In a medium pot, heat the olive oil over medium heat. Add the onion and red pepper and sauté for about 5 minutes, until onions are translucent. Add the garlic and cook for 30 seconds until fragrant. Add the white wine vinegar and cook until evaporated.