Oven Roasted Tomato Soup

• 3 lbs fresh tomatoes
• 2 cloves fresh garlic
• 1 tablespoon fresh ground black pepper
• 24 ounce can Italian plum tomatoes
• 1 bunch fresh basil
• Sea salt
• Excellent quality extra virgin olive oil
• 1 large vidalia onion

1. * Quarter the tomatoes and place on a sheet pan.
2. * Add 1 garlic clove, sliced.
3. * Add a pinch of the ground black pepper.
4. * Remove skin of onion and cut into 1" pieces, add to sheet pan as well.
5. * Roast in preheated 350-degree oven for 25 minutes-this will caramelize the tomato and onion while intensifying flavor.
6. * In a stockpot add the remaining garlic and roasted vegetable mixture.
7. * Add chopped bunch of basil and can of tomatoes-all hand crushed.
8. * Bring to a boil, let simmer for 20 minutes.
9. * By now the tomatoes should have broken down a bit. Feel free to puree with a hand blender or leave hearty.
10. * Add salt and pepper if needed.
11. * Serve with good Italian ciabatta bread.

tomatoes, garlic, fresh ground black pepper, italian plum tomatoes, fresh basil, salt, excellent, vidalia onion

Taken from www.epicurious.com/recipes/member/views/oven-roasted-tomato-soup-1261135 (may not work)