RECIPE: Roasted Tomato Soup

Difficulty level: Easy

4 pounds ripe tomatoes, cored and quartered

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
12 large garlic cloves, roughly chopped
3 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 to 2 small red onions, coarsely chopped
1/4 cup lightly packed chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley
1 to 1 1/2 tablespoons finely chopped fresh sage
5 cups cold water

Note: adjust everything according to how many tomatoes you have. I used mint and parsley-AMAZING! Just be creative.

1. Preheat the oven to 450°F (232°C).

2. In a large bowl, toss the tomatoes with 1/4 cup of the olive oil, the vinegar, garlic, 2 teaspoons of the salt, and the black pepper. Transfer the tomato mixture (including all of its liquid) to a large, heavy rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down. Roast until the tomatoes are charred on the edges, about 40 minutes. Let cool slightly. Slip the skins off the tomatoes.

3. Meanwhile, heat the remaining 2 tablespoons olive oil in a heavy pot over medium heat. Add the onions and the remaining 1 teaspoon salt and cook, stirring often, until the onions are quite soft, about 10 minutes. Add the basil, parsley, and sage and sauté for about 1 minute.

4. Stir in the roasted tomatoes and garlic along with all the accumulated juices from the baking sheet and bring to a simmer. Add the water and simmer gently just until the flavors meld, about 8 minutes. If a smoother consistency is desired, blend all or a portion of the soup with an immersion or standing blender.