Recipe by Rebecca Field Jager. Serves 6.

10 ripe plum tomatoes -- halved
1 onion -- quartered
2 T olive oil
1/2 t pepper
1/4 t salt
2 heads garlic -- cloves separated, unpeeled
3 cups chicken or vegetable broth
2 T tomato paste
1 bay leaf
1/4 t dried thyme
1 t lemon juice
1/2 t brown sugar
 
Preheat oven to 425°. In a large bowl, combine the tomatoes, onion, olive oil, pepper and salt.
Transfer to baking sheet, placing tomatoes cut-side down.
 
Add the garlic cloves, and bake vegetables for 20 minutes.
 
Once cool enough to handle, squeeze garlic cloves out of their skins and add to slow cooker, along with tomato mixture.
 
Stir the broth, tomato paste, bay leaf, and thyme into the slow cooker.
 
Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.
 
Discard the bay leaf, and transfer the soup to a blender or food processor; purée in batches until smooth.
 
Return mixture to the slow cooker, stir in the lemon juice and brown sugar and serve.

Many thanks for the recipe suggestions and links you sent in last week -- keep 'em coming!

Need more ideas? Visit our Produce Info and Recipes page.