I hate to do this to you, but I’m calling it.

It’s time for soup.

Or at least time to make soup for your freezer. Multiply this recipe by as many tomatoes as you can get your hands on and freeze in pint jars with airspace on top for expansion. You’ll thank me in a few weeks.

Roasted Tomato Soup

7 or 8 tomatoes, cut in quarters

2 Tablespoons olive oil, divided

1 onion, diced

8 cloves garlic, peeled

1 Tablespoon sugar

2 cups vegetable stock

1/2 pint heavy cream

Salt & pepper

Preheat oven to 375.

Lay cut tomatoes in foil-lined roasting pan, cut side up.

Add peeled garlic.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast 45 minutes.

Heat 1 Tablespoon olive oil in a saucepan.

Add onion and cook til translucent.

Add sugar and stock and bring to a boil.

Add tomatoes and garlic.

Puree til smooth.

Add cream, and blend again.

Yields about 7 pints.