5-6 heirloom tomatoes
1 onion, chopped
4 cloves garlic, chopped
bay leaves
basil or oregano
Turn the oven to 200 F. Wash the tomatoes and arrange them in a baking pan that has been rubbed with a bit of olive oil. Roast the tomatoes for as many hours as you can; in a pinch, you can slow-roast them for an hour or two, then turn up the heat to 350 F until they are soft. Remove from oven and let cool.
In a soup pot, sautee the onion and garlic in a good amount of olive oil until soft. Remove the skins from the tomatoes and throw into the pot along with the bay leaves. With a spoon, vigorously stir the tomatoes until they release their juice and disintegrate. Add about 3 cups of water and bring to a boil.
Turn heat to low, and simmer for about 20 minutes, stirring occasionally. Add the basil and salt and pepper to taste. Remove the bay leaves and then puree in a food processor or with a stick blender.
Return the soup to low, and add more water for consistency if desired. Serves 8.