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Pantry Roasted Tomato Soup


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2 quart whole or pieced tomatoes

1 medium roughly chopped onion

3 x cloves garlic (or one half teaspoon garlic powder)

1/4 cup olive oil

1 x ice cube block of frozen pesto (substitute a tablespoon of dried italian herbs if no pesto is on hand)

1 x Parmesan rind

1 tsp balsamic vinegar

salt and pepper

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