Tomato (Roasted) Soup w Garlic Serves 4

Preheat oven to 400. Place tomatoes, cut side up, on large baking sheet. Sprinkle w salt and pepper. Drizzle w 3T olive oil. Roast until tender, 1 hour. Cool slightly. Transfer to processor and pulse until chunky. Heat 3T oil in large pot over medium-high. Add garlic and sauté until fragrant, about 2 min. Stir in tomatoes, rosemary, thyme and red pepper. Add stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, 25 min. (Can be made 1 day ahead. Rewarm soup before continuing) Stir in basil. Season to taste. Top w toasted baguette slices brushed w oil.

Tomato 3 lb plum, halved lengthwise
Olive Oil 8 T
Garlic 3 T minced
Rosemary 1.5 T fresh or 1.25 tsp dried
Thyme 1.5 T fresh or 1.25 tsp dried
Pepper Flakes, Red 0.25 tsp or more
Stock 6 c chicken
Basil 6
T fresh chopped