2 lbs tomatoes, quartered
2 cups vegetable stock
8 cloves garlic, peeled
1/4 cup fresh basil, chopped
3 Tbl olive oil, divided
1 tsp sea salt
1 tsp pepper
Preheat oven to 375
Place garlic and tomatoes, skin side up, in a large baking dish coated with 1 Tbl olive oil.
Mix salt and pepper in 2 Tbl olive oil and brush over tomatoes and garlic to lightly coat. Roast tomatoes in the oven 1 hour.
Remove tomatoes from oven and cool about 10 minutes.
Place tomatoes, garlic, stock, and basil in blender or food processor and blend until smooth
The type of tomatoes you use will affect the flavor. I buy the vine ripened tomatoes personally, but your favorite type should work just fine.
Try using chicken stock for an interesting flavor combination - unless you are a tomato soup purist.