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1
Preheat oven to 500 degrees
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2
If you hate messes like me, line a baking sheet with heavy foil.
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3
If you dont mind the mess, dont line.
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4
But in either case, use some olive oil and coat sheet.
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5
Open the can and fish each tomato out.
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6
Reserve the juice in the can.
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7
Cut each tomato in half.
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8
Place cut side down on the greased pan.
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9
Cut onion into wedges.
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10
Add onion and unpeeled garlic to the pan
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11
Drizzle vegetables with a little olive oil and sprinkle with salt and pepper.
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12
Place pan in oven for 30-40 minutes, until the tomatoes char slightly.
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13
Your onion might char first, but thats okay.
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14
Dont let them burn.
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15
Take pan out of oven.
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16
Place tomatoes and onions in blender (or food processor or food mill).
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17
Squeeze the roasted garlic into the blender.
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18
Try not to eat it while squeezing it, cos it is delicious.
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19
Add reserved tomato juice and blen until smooth.
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20
Add additional cream/milk/water to reach desired consistency.
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21
I like it rather thick.
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22
Taste and add lemon juice and any more salt.
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23
This is optional, but recommended: strain the soup through a fine mesh strainer.
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24
The canned tomatoes have these little stem things in it.
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25
Its more annoying than anything else.
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26
It is still totally edible.
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27
Serve with grilled cheese and enjoy!
