Fresh tomato soup

Fresh tomato soup is best when tomatoes are in season, when tomatoes are ripe, juicy and sweet, and cheap.

For 4 p
12 large juicy tomatoes, about 1.5 kg - I used egg tomatoes.
1 tsp of dried oregano or any herb like thyme, basil etc.
Olive oil
3 cloves of garlic, skins removed, and bruised
1 large red onion chopped or 3-4 small ones.
1-2 tsp sugar
1/2 tsp salt, or more if required
1/2 L of chicken stock, or water is ok.
A small bunch of fresh basil, chopped.

Preheat oven to 180deg.

Drizzle some olive oil onto a baking tray.
Cut tomatoes into halves and place on a baking tray, skin side down.
Sprinkle the dry herb all over the tomatoes.
Drizzle some olive oil over it, sprinkle with some salt and pepper.
Bake for about 30 minutes, or less if tomatoes starts to burn around the edges.
Separately in a thick based pot, saute the garlic and onion with some olive oil.
Add the roasted tomatoes, sugar and salt.
Saute 1-2 minutes.
Add stock or water, and simmer for 20-30 minutes.
Turn heat off, cool for a few minutes.
Blend with stick blender or food processor.
Pour content through a sieve and press out all the liquid.
Reheat the sieved liquid.
Serve, with sprinkle of fresh chopped basil.

Bon Appetite!