Tomato Soup, Roasted

Preheat oven to 350. Arrange tomatoes, cut-side up in one layer in one or two 4-sided sheet pans and add garlic to pan. Drizzle with oil and sprinkle with s&p. Roast one hour, then cool in pan. Peel garlic. Cook onion, oregano and sugar in butter in stockpot over medium-low, stirring frequently, until onion is softened, about 5 min. Add tomatoes, garlic and stock and simmer, covered 20 min. Use boat motor to puree soup. Stir in cream and simmer 2 min.

Tomato 4 lb, seeded and halved lengthwise
Garlic 8 cloves, left unpeeled
Olive Oil
Onion 1 large, chopped
Oregano 1 tsp dried
Sugar 1 T brown
Butter 5 T
Stock 4 c chicken (lo salt)
Heavy Cream 1 c