3 pounds Roma tomatoes, cut in half lengthwise
1 onion, roughly chopped
4 cloves garlic, smashed and paper removed
1 Tablespoon chopped rosemary and thyme
1 teaspoon salt
1/2 teaspoon cracked pepper
2 Tablespoons olive oil
3 cups vegetable or chicken stock, or water
1/2 cup cream
Heat oven to 250 degrees. Toss tomatoes, onion, garlic, herbs, salt, pepper and olive oil together. Spread out on a baking sheet. Roast for 3-4 hours, or until tomatoes have reduced in size by about half.
Place tomato mixture in a food mill over a large sauce pan. Run through food mill until all that’s left in the mill are the tomato skins. The process will take about 20 minutes.
Stir in broth and cream and just heat through. Serve.