Roasting the tomatoes concentrates their flavor, yielding a richly flavored soup.
Make a manchego grilled cheese for dunking.
Spread tomatoes, onion and garlic in an even layer on a rimmed baking sheet.
Jacob Fox
Drizzle with oil and sprinkle with 1/4 teaspoon each salt and pepper; toss to coat.
Roast until the tomatoes burst and the onion is very soft, 20 to 25 minutes.
Carefully transfer the tomatoes, onions and garlic to a blender.
Add sugar to taste, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Blend, scraping down the sides as necessary, until very smooth, 1 to 2 minutes.
(Use caution when pureeing hot liquids.)
Garnish with more fresh thyme, if desired.
To make ahead
Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
