Roasted hearty tomato soup

1. Preheat the oven to 200oC

2. Arrange the tomatoes, cut side up, on a large baking tray. Drizzle 3 tablespoons of the olive oil over the tomatoes and sprinkle with salt and pepper. Roast for about 45 minutes to 1 hour until the tomatoes are tender and have browned. Tip the tomatoes and any accumulated juices into a food processor or blender and blitz for about 30 seconds until well blended.

3. Heat the remaining 3 tablespoons of the oil in large saucepan over a low-medium heat.

4. Add the garlic, rosemary and thyme and sauté for about 30 seconds, stirring until fragrant and the garlic is golden.