1-1/2 pounds ripe plum tomatoes
5 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 tablespoons freshly grated Parmesan cheese, optional

Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush

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 generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).

In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.

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