Roasted Tomato Soup — Robert St. John

Ingredients

• 10 lbs. Roma tomatoes
• ¼ cup Bacon fat
• 3 cup Onion, diced
• ¼ cup Minced garlic
• 1 Tbl Dried basil
• 1 Tbl Dried oregano
• 1 Tbl Kosher salt
• 2 tsp Fresh ground black pepper
• 1 each – 6 oz. can tomato paste
• 4 cup Chicken stock
• 1 Bay leaf
• 1 cup Heavy cream
• 1 Tbl Sherry vinegar