Roasted Tomato Cream

Contributed by: Kristen White

Ingredients
6 fresh plum tomatoes
2 cloves garlic
Olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
½ cup heavy cream
Splash dry vermouth

Directions
Preheat oven to 450 degrees. Halve the plum tomatoes and place them in the baking dish. Smash and peel the garlic cloves and add to the tomatoes. Drizzle the whole with olive oil, then sprinkle with one teaspoon of the salt and the pepper. Put the pan in the preheated over and roast for 30 to 40 minutes until the tomatoes are a bit charred on the bottom. Remove the tomatoes and garlic from the over and transfer to a blender along with the pan juices. Puree, add the cream, vermouth, and remaining teaspoon of salt. Transfer to a small bowl and refrigerate until ready to serve.