INGREDIENTS:

On a large cookie sheet covered with parchment paper, layout:

8-10 tomatoes, cut in quarters

1 red bell pepper, cleaned and cut in large chunks

1 medium red onion, cut in chunks or substitute yellow onio

8 garlic cloves, whole.

Over the top spread:

1 tsp salt (use pickling salt if you are going to freeze any of the soup)

1 tsp pepper (black or white pepper)

1/2 tsp paprika

1 tsp oregano

METHOD:

Drizzle olive oil over the vegetables and spices.

1.     Bake at 350 for 45 minutes.

2.     Transfer all to a large pot on the top of the stove and add:
        1 cup chicken stock or substitute 1 cup vegetable stock.

3.     Use an immersion beater to purée the soup or cool the soup and use the blender.

4.     Taste and decide if you need to add 1 tsp sugar to cut the acidity of the tomatoes and
         maybe a pinch of crushed chilli peppers to pop up the flavours.

5.     Re-heat on the stovetop to bubbling.

6.     Serve at the table with a drizzle of cream or a dollop of sour cream and dried parsley
        flakes.

7.     Serve with toast soldiers, crackers, croutons or grilled cheese sandwiches.

NOTE:

1.     This recipe can be doubled if you have lots of ripe tomatoes but do not double the black
        or white pepper or the crushed chilli peppers. It was definitely over the top even for us!

2. This recipe can be frozen for up to 3 months in Ziplock Bags. It heated up nicely on the
        stove and it did not separate. I did not need to use the immersion beaters again.