Today I actually had the remaining tomatoes from our garden to put to use, so I halved them, drizzled with olive oil and sprinkled with salt and roasted them in the oven for 30 minutes at 450.
EASY TOMATO SOUP from It's All Easy
2 Tbsp olive oil
2 Tbsp unsalted butter
1 large onion, thinly sliced
1/2 tsp kosher salt, plus more to taste
3 garlic cloves, thinly sliced
3 tablespoons tomato paste
5 large basil leaves
1 (28oz) can whole San Marzano tomatoes with their juices
2 cups chicken stock
Freshly ground black pepper
1/4 C cream (optional)
Heat the olive oil and butter in a heavy-bottomed sauce pan or Dutch oven over medium heat. Add the onion and salt; cover the pot and cook for 10 minutes. Add the garlic, tomato paste, and basil leaves and sauté for 2 minutes. Add the canned tomatoes with their juices and chicken stock. I love this "no chicken" one from Imagine for basic stock...
Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes.
Carefully transfer the soup to a blender and blend until smooth. Or even easier if you have an immersion blender, blend the soup directly in the pot. Season with salt and pepper and stir in the cream, if using.