Ingredients:
8-10 tomatoes
4 ounces Pesto to taste
4 c chicken broth
1 can 8 oz tomato sauce
1/2 c butter
1/2 c flour
1/2 c basil
2 c Orzo (optional)
Directions
Cook the tomatoes in the oven @ 350 for 1.5 hour
Transfer to a crock pot or pot and slow cook covered on low
Smash tomatoes while cooking
Make a roux out of flour and butter then add chicken broth in small amounts until incorporated
Add roux mixture to tomato mixture and all other ingredients. Serve warm.
