Preheat oven to 400℉. Place washed grape tomatoes on a cookie sheet (without oil) and bake until tomatoes start to burst and become slightly roasted, about 20- 30 mins.
Meanwhile heat a coated or non reactive dutch oven over medium/high heat. Once heated turn heat down to medium. Add olive oil, butter and onions and sauté to a medium caramelization, stirring occasionally.
Add garlic, oregano, dried basil and tomato paste to caramelized onions. Cook for another 1-2 mins, stirring well.
Add canned tomatoes, grape tomatoes and broth to dutch oven, stir well. Add in parmesan rind. Bring to a rolling boil over medium/high heat and then lower heat to a simmer for 30 mins.
Once simmered, remove parmesan rind and blend either using an immersion blender or standing blender.
Add julienned basil and simmer for an additional 5 mins. Salt and pepper individual bowls to taste.
*Please use as many organic ingredients as possible.*