For 4 servings:
5 pounds of tomatoes. It is better to pick large and fleshy tomatoes. But, you can get any other tomatoes, such as cherry, heirlooms, beef heart, vine, roman and etc.
1 large carrot or 2 small carrots, chopped
3-4 tbsp. of olive oil
1 handful of basil leaves
4-5 cloves of garlic
1 tbsp. of white sugar, or to taste (optional)
Salt and pepper to taste
Preheat oven to 360 F.
Cut tomatoes in half or quarters horizontally, then use a sharp knife to remove the stems. Remove seeds if you wish, not every blender (food processor) is be able to grid them. I skip this step.
Spread tomatoes evenly on a deep roasting pan, it will be a lot of juice, and this juice is useful to us. Add carrot, basil, garlic and sprinkle with olive oil, salt and pepper.
Place roasting pan in preheated oven and roast for about an hour.
Clean the mess in your kitchen.
Tomatoes should get a little burnt and the skin should be easy to get off.
Let tomatoes to cool a little bit. Remove the skin. You can skip this step if you are confident in your blender (food processor).
Transfer vegetables and juice to a blender. Add sugar if your tomatoes are not sweet enough. Puree soup until smooth. Add a tiny bit of water or vegetable broth if needed.