Preheat oven to 400 degrees (F)
In a medium to large bowl, combine sliced Roma tomatoes with 1/4 cup olive oil, salt and pepper. Stir to coat.
Spread tomatoes evenly on a baking sheet and bake for 45 mins.
In a large Dutch oven, add 2 TBSP olive oil and butter and saute' onions and garlic over medium heat until onions are almost translucent (about 10 mins).
Next, add in POMI tomatoes, chicken broth or stock, and basil.
Add in the baked tomatoes from the oven and bring to a boil.
Simmer for 45 mins.
Use an immersion blender and blend soup to desired consistency. Or, carefully transfer soup to food processor and blend until smooth. Return to pot to keep warm and to serve.
Serve with crusty bread and enjoy!
