Slow-Roasted Tomato Soup
1 - 28-ounce can of whole, peeled tomatoes
salt and pepper, to taste
1 tablespoon brown sugar
drizzle of olive oil, about 2 teaspoons worth
4 Tablespoons butter
1 onion chopped
1 cup reserved tomato juice
1/2 cup cream sherry
1 cup heavy cream
Preheat oven to 300 Degrees. Line a baking sheet with heavy duty foil; set aside.
Drain tomatoes, saving the juices for preparing the soup (you should about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool 10 minutes. Sauté onion in butter.
Transfer cooled tomatoes and onion to a blender. Add the tomato juice, sherry, and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream and cook for one more minute.