Makes 4-6 servings.
If you enjoy the pure taste of tomatoes you may want to try this recipe, which I make at the height of the tomato season. In this soup I do not add any liquid and the quantity that is produced will depend on the juiciness of the tomatoes.
1 head garlic
2 pounds ripe plum tomatoes
2 pounds ripe regular tomatoes
5 tablespoons extra-virgin olive oil
6 sprigs thyme, plus some petals for garnish
½ teaspoon sugar
Freshly ground black pepper
Preheat the oven to 400F.
Peel the garlic. Rinse, core and cut all the tomatoes into large pieces. Place garlic, tomatoes and thyme in a large pan, about 9x13x2. Drizzle with oil. Season with salt and pepper.
Roast for 1 hour. The tomatoes will be very soft.
Puree until smooth in a Vitamix.
Season with sugar, salt and pepper.
Serve garnished with thyme.