I picked up some local carrots from Rowe Farms to include also.
Sadly, the last of the pancetta was calling out to be fried up for a pretty garnish:
1 chopped onion
1 tbsp olive oil
about 8 medium sized tomatoes
1 litre chicken broth/stock (I used some stock I made after a previous roast chicken!)
salt and pepper to taste
2 tbsp tomato paste
1/4 cup chopped fresh basil
pancetta, to garnish
Peel the tomatoes in boiling water:
Simmer over very low heat for about 45 minutes. Blend in a food processor and return to saucepan. Add tomato paste.
To serve: reheat over low temperature and garnish with fresh basil and fried “lardons” of pancetta. Season to taste.
(you could stir in some pesto at the last minute also but I did not have all local pesto ingredients for this particular meal)