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Pre-heat oven to 400 degrees
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Cut Tomatoes in half and scoop out the seeds
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Put Tomatoes face up on a parchment paper lined cookie sheet
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Drizzle 1/4 cup of Olive Oil over the top of the Tomatoes
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Sprinkle with 1 teaspoon Salt, 1/4 teaspoon Pepper, 1/4 teaspoon Sugar and scatter Thyme over the top
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Roast Tomatoes for 1 hour or until the skin starts to wrinkle
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Let cool and remove the skin from the Tomatoes and discard, place the rest of the Tomato into a bowl
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Discard the Thyme
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In a dutch oven, heat up 2 tablespoons of Olive Oil
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Add Onions and a pinch of salt and cook until lightly brown (about 5 minutes)
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Add the Garlic and cook for another minute more
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Add the Tomatoes, Vegetable Stock and Bay Leaf and simmer for 30 minutes partially covered
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Reduce the heat and add the Cream and chopped Basil and heat up for another 5 minutes
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Remove the Bay Leaf and puree with the immersion blender until smooth
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Add a pinch of Salt and freshly Ground Pepper
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Serve