About a pound of tomatoes from your garden.
I used: sweet 100's, tigerellas, celebrity, cherry, ace, and beef steak.
Quarter the tomatoes and spread them out on a cookie sheet.
Drizzle with olive oil and salt generously.
I also sprinkled some fresh basil on them.
Roast in the oven at 375 for about 35 minutes. You want to see the tomatoes start to caramelize just barely.
Remove the tomatoes from the oven and when they have cooled enough, begin to blend them a bit at a time, throw in a handful of fresh basil and salt to taste. Once you have blended everything up, add about a cup of milk. ( it would probably be fabulous with cream, but I used one percent milk )
Once it is all incorporated I send the soup through a mesh strainer so it is smooth. (if you have a food mill this would work, but I don't have one)
That is it, so easy and soooo good, enjoy.