Late summer · HarvestGuide.ca

Roasted Tomato Soup (Fresh Tomatoes)

Ingredients

• 1.5 kg ripe tomatoes, halved
• 1 onion, cut into wedges
• 4 garlic cloves, unpeeled
• 3 tbsp olive oil
• 1 cup vegetable stock (or more, to thin)
• 1 tsp sugar (if needed), salt, pepper
• Handful fresh basil; cream to finish (optional)

Instructions

1. Heat oven to 200 °C. Toss the tomatoes, onion, and garlic with the oil, salt, and pepper on a large tray.
2. Roast 35–40 minutes until soft, collapsed, and caramelized at the edges.
3. Squeeze the garlic out of its skins. Scrape everything (and the pan juices) into a pot with the stock.
4. Simmer 5 minutes, then blend until smooth. Add basil; thin with more stock if needed.
5. Season with salt, pepper, and a pinch of sugar if the tomatoes are tart. Swirl in cream if using.

From HarvestGuide.ca — https://harvestguide.ca/recipes/roasted-tomato-soup-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.