Here are the tomatoes before roasting.
Here is the recipe from There’s Always Time to Cook
3 pounds whole fresh tomatoes, any variety will work, mix and match as desired
6 whole cloves of peeled garlic
1/4 cup olive oil
salt and pepper
After roasting-
Combine ingredients on a half-sheet pan. Roast at 300°F for about 2 hours, until tomatoes get soft and caramelized. Let them cool. Run the tomatoes through a food mill to remove the skins and seeds. Or in the food processor and then strain the seeds and skins. The resulting puree will be nice and thick.
Season to taste with salt and pepper.
You can freeze it for later, or use it for anything you like, sauce or soup. Add herbs or whatever seasonings.
To make this into Creamy tomato Basil soup, add in 1-2 cups of chicken broth when you process the tomatoes.
This would go perfectly in conjunction with a recipe I’m making soon! I recently went vegan and I think I’ve spent more time chopping veggies in the past 2 weeks than I ever have before….but that’s a good thing.