Place in a 350 degree oven and roast for 1 hour.
Chop 3 shallots. don't worry about the size, its all gonna get pureed in the end.
Smash 2 cloves of garlic with the flat side of your knife. remove the skin that is now all loose around the garlic. (its my favorite kitchen trick)
Place the shallots, garlic and 2 tablespoons of olive oil in a soup pan big enough to hold 8 cups of fluid.
Pour in 4 cups of chicken stock. I made my own but you don't have to.
Sprinkle 1 tablespoon sugar over the cooked tomatoes and add them to the stock pot. (I forgot this picture. I would forget my head if it wasn't attached!)
do not skip the sugar. It is needed to combat the acidity of the tomatoes. Don't worry the soup won't taste sweet.
Add bay leaf and parsley. Simmer for 1 hour
Remove bay leaf
Puree the soup. I used an immersion blender, but a food processor will work too. just do it in small batches.
After blending I suggest pouring the soup through a strainer, to get all the seeds out. Then place back on the stove top and do the next steps. (pretend there is a picture of the soup going through a strainer here)
Chop up some fresh basil. I used about 6 leaves/ 2 tablespoons once chopped.
Add the basil to the soup. (if you like a fresher less cooked taste to your basil, feel free to add it at the end.)
Add the optional Marsala now then bring to a boil.
Add 1/2 a cup of half and half.
Stir together and heat, but don't boil.
4 cups chicken stock
4 tablespoons olive oil divided
2 garlic cloves
2 lbs Roma tomatoes
1 tsp salt
1 bay leaf
1 tablespoon parsley
1/8 cup Marsala wine (optional)
1/2 cup half and half
Cut 2 lbs tomatoes into quarters. Lay tomatoes on baking sheet. Drizzle 2 tbsp olive oil and 1 tsp salt over tomatoes. Toss to coat. Place in 350 degree oven for 1 hour. Chop 3 shallots smash 2 garlic cloves. Remove skin. Add 2 tablespoons olive oil to stock pot. Once hot add shallots and garlic cloves. Cook at medium high heat until translucent. Add 4 cups chicken stock.
Remove tomatoes from oven. Sprinkle 1 tablespoon sugar over tomatoes. Add to stock. Add bay leaf and parsley. Simmer 1 hour. Remove bay leaf. Puree. Add basil, Marsala. Bring to a boil. Add cream. Heat through but don't boil. Serve hot. Makes 4 servings.