Instructions:

1. Preheat the oven to 400°F
2. Place the tomatoes in a large bowl and pour in ¼ cup Extravagonzo Roasted Garlic Olive Oil
3. Sprinkle with sea salt
4. Mix together until tomatoes are evenly coated with the olive oil
5. Pour the tomatoes onto a large baking sheet and arrange them cut side up
6. Place in the oven and roast for 50 minutes
7. Remove the pan from the oven and set aside

1. Warm the rest of the Extravagonzo Roasted Garlic Olive Oil in a large saucepan over medium heat
2. Add the onion and sauté for about 10 minutes
3. Add garlic and pepper flakes and sauté for one more minute
4. Carefully pour in the roasted tomatoes including the juices
5. Add the basil, thyme, and 1 cup water
6. If there is not much juice from the tomatoes, add extra water – no more than a cup
7. Simmer for 15 minutes
8. Remove from heat and allow to cool slightly
9. Blend the soup in batches in the blender
10. If you like, you can strain the soup to make it smoother
11. Pour soup into bowls and garnish with basil leaves
12. Serve and enjoy!