3 pounds fresh organic tomatoes
6 cups water or broth (veggie or chicken stock works well)
2 onions, sliced into half moons
10 cloves of garlic, smashed
2 tsp dried thyme
2 tsp dried parsley
1 tsp dried rosemary
1/4 cup olive oil
salt & pepper to taste
Preheat oven to 325.
Cut tomatoes in half and place on an oiled cookie sheet, cut side down with onions, garlic, herbs and season well with salt & pepper.
Roast for 20-25 minutes or until tomatoes begin to caramelize and skins begin to crack.
Add roasted veggies to a blender with enough water or broth to puree to desired consistency.