Roasted Tomato Soup

• 6 3/4 cups tomatoes ripe
• salt
• Espelette pepper
• 1 tablespoon olive oil
• 1 bunch basil
• 5 sage leaves
• 2 sprigs rosemary
• 2 cloves garlic crushed
• Parmesan shavings
• country bread
• pesto

1. Preheat oven to 200 degrees Fahrenheit.
2. Wash the tomatoes. Dry and cut them in half. Remove the seeds and the water by pressing with your thumb. Place the tomato halves in an oven dish.
3. Sprinkle with salt and Espelette peppe. Add 1 tablespoon of olive oil, the herbs (basil, sage, rosemary), and the crushed garlic.
4. Cook for 25-30 minutes.
5. Mix with a blender, adding the cooking liquid gradually to achieve the desired texture. Feel free to strain your soup for a smoother texture.
6. Serve with parmesan shavings and toasted bread slices with pesto.

tomatoes, salt, espelette pepper, olive oil, basil, sage, rosemary, garlic, parmesan shavings, country bread, pesto

Taken from www.yummly.com/recipe/Roasted-Tomato-Soup-781889 (may not work)