Steps:
- Drizzle the tomatoes with about 2 tablespoons (30 ml) of olive oil and grill both sides over hot coals or cook under a preheated broiler until the skin is slightly charred. Heat 2 tablespoons (30 ml) olive oil in a pot over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the tomatoes and press with a spoon to break them into small pieces. Add the chicken stock, vermouth, balsamic vinegar, salt, and pepper and bring to a boil. Reduce the heat and simmer for 30 minutes. Cool to room temperature and puree in an electric blender or food processor. Strain the remove the pieces of tomato skin if desired and refrigerate for at least 2 hours. Serve garnished with fresh basil. Serves 4 to 6.
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