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1
Preheat the oven to 250.
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2
Arrange the tomatoes on a large rimmed baking sheet, cut side down.
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3
Brush with olive oil and season with salt and pepper.
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4
Bake for about 1 1/2 hours, or until the skins shrivel.
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5
Let the tomatoes cool slightly, then peel and seed them over the baking sheet and transfer them to a bowl.
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6
Scrape the seeds, skins and any juices from the baking sheet into a fine sieve set over the bowl and press to extract as much juice as possible.
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7
Heat the 2 tablespoons of olive oil in a large saucepan.
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8
Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
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9
Stir in the ham, roasted tomatoes and their juices and the stock and bring to a boil.
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10
Reduce the heat and simmer the soup for 45 minutes.
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11
Preheat the oven to 325.
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12
In a medium skillet, melt the butter in the olive oil.
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13
Add the garlic and cook over low heat, stirring, until fragrant, about 2 minutes.
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14
Stir in the minced herbs and cook for 30 seconds.
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15
Scrape the mixture into a medium bowl, add the bread cubes and a generous pinch of salt and pepper and toss thoroughly.
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16
Spread the bread cubes on a large rimmed baking sheet in a single layer and bake for 20 minutes, stirring occasionally, until golden.
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17
Coarsely mash the tomatoes in the soup and season with salt and pepper.
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18
Put the croutons in shallow bowls, ladle the soup on top and serve piping hot.
