3 pounds plum tomatoes, halved lengthwise
2 Tbsp olive oil
4 cloves garlic, peeled
1/4 tsp thyme, dried
1/4 tsp crushed red pepper
4 cups vegetable stock
- Place tomatoes, cut side up, on a large baking sheet. Sprinkle generously with salt and pepper, and drizzle with olive oil. Wrap garlic cloves in a tight foil packet, and add to tray.
- Roast at 400 F until tomatoes are brown and tender, about 1 hour. Cool slightly.
- Pulse cloves, tomatoes, and accumulated juice in a food processor until a chunky puree.
- Transfer to medium pot and add thyme, crushed red pepper, and stock. Bring to a boil, then reduce heat to a simmer and cook, uncovered, for 25 minutes. Adjust seasonings to taste.