The last of the tomaties

A roasted tomato and thyme soup from the show "Delicious Miss Dahl"

 For the soup 4½lbs large ripe plum tomatoes,
halved 1 garlic bulb,
cut in half horizontally 2 large red onions, peeled,
quartered few sprigs fresh thyme
1 tbsp golden caster sugar
sea salt and freshly ground black pepper
 2 tbsp extra virgin olive oil 9fl oz vegetable stock (optional)
3½fl oz single cream (optional)
few drops Worcestershire sauce (optional)
few drops balsamic vinegar (optional)

 Preheat the oven to 375F
 place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt, sugar, and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 90 minutes.

Remove from the oven and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin.

 Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth.
If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like.

 To serve, reheat the soup and divide among four bowls, with two potato halves each on the side.