Roasted Tomato Soup


1 ​Bag of ripen tomatoes
1 Punnet of cherry tomatoes
Full bulb garlic in half ( next time I would use only half of a bulb).
2 brown onions quartered skins left on
Salt n pepper
Dried thyme


1.5 hrs. in the oven 170-180 degrees halfway through put some water in the pan gave it a mix and cover with foil. Last 15mins raise temp of the oven up to 200 and take the foil off to give it more roasted flavor. Use a stick mixer to blend. It is very thick, add warm kettle water until you reach the consistency desired. Added some fresh basil and mixed again. Strain if you like a smooth consistency.

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