Tomatoes Fire Roast, Sauce, Soup

• Preheat to 425. Halve tomatoes, squeeze out seeds optional, and place in pan cut side up. Drizzle with oil, salt, cook for 10 minutes or so and then flip and roast until some browning. Cook for about 30 overall.
• Could broil with cut side down but get more borwn and also sort of squishy instead of roasty.

For Soup

• Add red peppers to the pan. When cool enough to handle blend with chicken broth or veg broth.

• Wash and halve tomatoes lengthwise, squeeze out seeds.
• Saute onion or shallots in oil, add tomato paste and allow to brown slightly.
• Add tomatoes, garlic, simmer on low so you don’t burn your fingers, as skins become loose pull them off by hand or with tongs and discard. Or when cooled just run through blender quickly to cut up skins.
• Add salt and any other seasoning.
• Add basil, bay leaf, bring up heat and bring to a boil and then lower heat to a brisk simmer. Cook until reduced by about half or to desired thickness.