2 TBSP butter
extra virgin olive oil
4 lbs tomatoes, peeled* and sliced
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
1 medium sized yellow onion, diced
2 stalks celery, diced
1-2 medium sized carrots, diced
3 cloves garlic, minced
2 cups vegetable stock
fresh basil leaves, chopped
Place sliced tomatoes on a baking sheet. Cover with olive oil and the salt and pepper. Add a fresh sprig or two of oregano Place in a 400 degree oven for 30 minutes to roast.
Halfway through the roasting, melt the butter and remaining 2 tbsp olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so).
I had the soup on the weekend with some lovely fresh bread and I was in heaven...