Roasted Fresh Tomato Soup

Ingredients

• 3 lb ripe tomatoes (about 12-20 tomatoes, depending on variety)
• 5 garlic cloves
• 1 medium onion, cut into large chunks (about 2 cups)
• 2 tbsp extra-virgin olive oil
• ¼ tsp salt
• ½ cup chopped fresh basil (about one 2-ounce container; can substitute 2 tablespoons dried basil)
• 1-2 teaspoons sugar or honey, to taste

Method

1. Preheat oven to 450°F.
2. Remove the cores from the tomatoes. Cut about three-quarters of the tomatoes into wedges. Cut the tomatoes into a dice.
3. Peel the garlic cloves. Mince 1 clove, leaving the rest whole.
4. On a baking sheet, toss together the tomato wedges, onion, whole garlic cloves, oil, and salt.
5. Roast until the tomatoes are soft and spotty-brown, about 30-45 minutes. Set aside to cool slightly.
6. Meanwhile, in a medium mixing bowl, stir together the diced tomatoes, minced garlic, and basil. Set aside to marinate for 30 minutes.
7. Working in batches if needed, transfer the roasted vegetables to a food processor or high-powered blender and blend until smooth, about 2-3 minutes.
8. Transfer the pureed mixture to a medium saucepan.
9. Add the marinated tomatoes and sugar or honey. Bring to a simmer and cook for 5 minutes.
10. Serve warm.