Method
Heat the oven to 425°F. Toss the tomatoes, onion, and garlic with the oil, salt, and pepper and roast until browned at the edges, 30–35 minutes.
Transfer to a saucepan, stir in the tomato paste, stock, and thyme, and simmer for 10 minutes.
Blend until smooth, taking care with hot liquid. Return to the pan and add cream if desired.
Adjust seasoning and consistency. Serve hot or cool rapidly for storage.
Notes
A small pinch of sugar can balance unusually acidic tomatoes, but taste first.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the vegetable-stock option, use All-Purpose Vegetable Stock.
- For the chicken-stock option, use Roasted Chicken Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For another batch-cooked tomato foundation with broader downstream uses, see Tomato Mother Sauce.
- Serve with Rosemary Sea-Salt Focaccia.