Makes 2 servings.
This is a soup without the addition of any liquid. The taste and the consistency is totally dependent on the quality of the tomatoes.
1 pound ripe tomatoes
2 garlic cloves, quartered
2 tablespoons extra-virgin olive oil
5 thyme sprigs, plus leaves from 2 sprigs for garnish
Freshly ground black pepper
1 teaspoon sugar
Rinse, core and slice the tomatoes. Place them in a saucepan along with the garlic, olive oil and thyme.
Bring to a gentle boil, cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Stir occasionally.
Discard the thyme and puree in a Vitamix until very smooth.
Season with salt, pepper and sugar. Garnish with thyme.