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Winter Tomato Soup with Thyme

 1 package of FFM frozen tomatoes, thawed
 2 tbsp olive oil or butter
 1 cup onion, peeled & diced
 1 cup celery, diced
 0.25 cup sherry or Madeira (optional)
 2 cups chicken or vegetable stock
 1 tbsp dried thyme
 1 clove garlic, peeled and minced
 yogurt or heavy cream for garnish, optional
1

Place the tomatoes with juices in a baking dish and sprinkle with the dried thyme. Roast the tomatoes in a 350 degree oven for about 45 minutes. Stir often to evaporate most of the juice.

2

While the tomatoes are roasting heat the oil or butter in the soup pot. Add the onion and celery. Heat over medium-low stirring often, about 20 minutes. Optional step: Towards the end, add sherry and allow to cook down. Add in the stock.

3

Remove the tomatoes from the oven and add them to the soup pot along with the garlic. Cook the soup for about 45 minutes.

Pass the soup through a food mill (or blend w/ an immersion blender) and season with salt and pepper.

Optional: add a little cream or yogurt and heat without boiling.