2 pounds Roma Tomatoes, cut in half
2 1/2 tablespoons Olive Oil
4 large cloves Garlic, crushed
3 sprigs fresh Thyme
2 sprigs Fresh Rosemary
1 teaspoon dried Oregano
2 teaspoons Kosher Salt
1/2 teaspoon Ground Black Pepper
1 small White Onion, small dice
1/2 teaspoon Crushed Red Pepper, or more if desired
1 tablespoon Tomato Paste
1 cup Basil, chopped, plus more for garnish
1 28-ounce can Whole Peeled Tomatoes
2 cups Vegetable Broth
Preheat oven to 375 degrees Fahrenheit.
Place the tomatoes cut side down on a foil-lined baking sheet. Drizzle 2 tablespoons olive oil evenly over the tomatoes. Sprinkle with garlic cloves, thyme, rosemary, oregano, salt, and pepper. Roast in the oven for 25-30 minutes. Tomatoes will be slightly browned on top. Let cool and remove the skin.
In a heavy pot, heat 1/2 tablespoon of olive oil over medium heat. Add the onions, sauté for 5 minutes. After the skin is removed from the roasted tomatoes, slide everything from the baking sheet into the pot, including the juices, garlic, and herbs. Add the basil, tomato paste, crushed red pepper flakes, and canned tomatoes. Cook for 3-4 minutes before adding the vegetable broth. Once the vegetable broth is added, bring to a simmer. Simmer for 10-12 minutes, stirring occasionally. Remove the rosemary and thyme stems, discard. Using an immersion blender, blend the soup until smooth but still with some texture remaining.
Photographed by Alli Shepherd.