Canned tomatoes for the roasted tomatoes: 4 large tomato halves, seeds removed, cut along their length
1 tablespoon of thyme
1/2 teaspoon of salt
For the soup
2 tablespoons of olive oil or vegetable oil
1 medium onion, thinly sliced
3 cloves of garlic, minced
1 kg of ripe tomatoes
1 sprig of fresh thyme with leaves and stems
To taste: salt, black pepper, and grated Parmesan cheese
2/3 cup of grated mozzarella cheese
Canned tomatoes for the roasted tomatoes: 4 large tomato halves, seeds removed, cut along their length
1 tablespoon of thyme
1/2 teaspoon of salt
For the soup
2 tablespoons of olive oil or vegetable oil
1 medium onion, thinly sliced
3 cloves of garlic, minced
1 kg of ripe tomatoes
1 sprig of fresh thyme with leaves and stems
To taste: salt, black pepper, and grated Parmesan cheese
2/3 cup of grated mozzarella cheese
Roast the tomatoes: place them in a large roasting pan with their cut sides up
Dust with thyme and salt
Bake at 250°C (preheated), for 1 hour
Turn the tomatoes, reduce heat to 200°C, and continue baking for another 1 hour until dry
Remove from oven with a spatula and set aside for use in the soup
Sauté the onion and garlic: heat oil in a large pot over low heat, add the onion and garlic, and cook for 5 minutes or until golden brown
Add the tomatoes, thyme sprig, and roasted tomatoes
Increase heat and let simmer for 30 minutes, occasionally mashing the tomatoes with a wooden spoon
Remove from heat and allow to cool slightly
Blend the soup in a blender or food processor, then strain through a fine-mesh sieve
Heat the soup over low heat to reheat
If too thick, add an additional 2 cups of water
Season to taste, serve hot with grated Parmesan cheese, and garnish with sprigs of thyme if desired
