Step 1

Preheat the oven to 400 degrees.

Step 2

Place the cored tomatoes and peeled garlic on a cookie sheet.

Step 3

Drizzle with 2 tablespoons of olive oil, salt and pepper.

Step 4

Roast for 30 minutes.

Step 5

Remove and transfer vegetables and any pan juices to a blender.

Step 6

Add 2 cups of chicken stock and blend until smooth.

Step 7

Pour through a strainer (to remove seeds and skin pieces) into a large saucepan.

Step 8

Add the remaining 2 cups of chicken stock, 2 tablespoons olive oil, nutmeg, anchovy paste and bay leaves.

Step 9

Simmer over medium heat for 10 minutes.

Step 10

Remove the bay leaves.

Step 11

Add apple cider vinegar.

Step 12

Stir and taste, season with additional salt and pepper as desired.