Ingredients
Units
Scale
- 2 pounds tomatoes, sliced
- 5 garlic cloves, peeled
- 1 small onion, chopped
- 2 cups low-sodium broth (vegetable or chicken)
- 1 tablespoon extra-virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 425. Line a baking sheet with aluminum foil.
- Lay sliced tomatoes (flesh side up), onion and garlic in a single layer on the baking sheet.
- Drizzle with evoo and season with salt and pepper.
- Roast vegetables 30-40 minutes or until the food starts to char but not burn.
- Add tomatoes, onion and garlic to the slow cooker along with the broth and salt & pepper to taste. Stir to mix well.
- Cook HIGH 2 hours or LOW 4.
- Blend down using an immersion blend or food processor.
- Add tomatoes, onion and garlic to the Instant Pot along with the broth and salt & pepper to taste.
- Close lid and seal valve. Set high pressure and cook for 3 minutes.
- Natural release pressure for 10 minutes then manually the remaining pressure.
- Blend down using an immersion blend or food processor.
- Prep Time: 35 mins
- Cook Time: 2 hours