FROZEN TOMATOES?

1) Get the tomatoes out of the freezer 24 hours ahead. Place on large baking/cookie sheet and store in refrigerator overnight.

2) Next morning - take them out of refrigerator and place on counter (room temp). Allow them to continue to thaw.

3) If haven’t cored them yet - remove the cores when they’re partially frozen (easier than doing it when they’re fully thawed). This is also a perfect time to remove the skins (optional).

4) Place tomatoes back on cookie sheet to allow to thaw & drain at room temp.

5) When thawed, place in a colander to drain out the excess liquid while you prep for roasting.

ROAST VEGETABLES

1) Preheat oven to 375 degrees F.

2) If using fresh tomatoes - Core and halve the tomatoes. Place on large baking sheet lined with parchment paper.

3) Coursely chop onions. Arrange on that same baking sheet.

4) Cut top off head of garlic. Place on baking sheet.

5) Drizzle olive oil on vegetables, brushing to coat lightly.

6) Sprinkle with 1 Tablespoon of salt and 1 teaspoon of pepper.

7) Roast (or convection roast) in oven for 45 minutes, rotating trays occasionally.

8) NOTE: If your tomatoes are smaller and you’re using convection roast -shorten the roasting time accordingly.

AFTER ROASTING

1) Remove peels from tomatoes (if applicable / optional).

2) Place onions and garlic cloves in large stock pot or enameled dutch oven with remaining olive oil, salt, and pepper.

3) Cook for 10 minutes or so, until very tender.

4) Stir in tomatoes, chicken stock, basil, and oregano.

5) Cook for 20 minutes until thoroughly heated.

6) Remove from heat and cool slightly.

7) Process in batches in blender. If you’ve left the skin on…make sure you blend it thoroughly.

8) Place batches of soup in clean stock pot.

9) Bring soup back to simmer, adjusting seasonings as necessary. Cooking longer or adding more chicken stock to reach your desired thickness.

10) Ladle into hot jars, leaving 1" headspace.

11) Process pints in pressure canner for 50 minutes, or quarts for 60 minutes.