Another Recipe by Thora
I make roasted tomatoes all the time. I use them for sauce and soup. The soup Thora made recently included garlic and a basil leaf on each tomato slice. While they were in the oven roasting, the aroma was wonderful. The garlic gave a deeper flavor to the soup.
Tomatoes, cut in half
Oil
Garlic
Basil Leaves
Salt and Pepper
Preheat the oven to 350-375 F. Take a shallow roasting pan and fill with tomato halves, cut side up. Drizzle on each half, a little oil, sprinkle of salt, pepper and top with one basil leaf. Place a clove of garlic down the long row between every two tomatoes. Roast in the oven for about an hour. The timing will vary according to the tomato size, but you will know they are done when they are completely soft or as Thora says, "a bit squishy". The tomatoes and garlic will be nicely caramelized. When the roasting is done, add everything to the blender or put into a pot and use an immersion blender. Be careful with a regular blender when pureeing hot food. It can blow the lid off and you can easily get burned. Puree until smooth, adjust seasoning with more salt and pepper. A bit of cream or creme fraiche can be added to the soup bowl.