I put together this little video a few weeks ago – it’s my first one. What do you think of it? I filmed it unscripted. I think it worked out pretty well, though I will probably I’ll try scripting future ones. Let me know what you think of it.

If you really like it, please share it on Twitter, Facebook, Digg or any other social media you use!
Here’s the actual recipe:

* 1 large can of peeled, whole tomatoes
* 2-3 tsp salt
* 1/8 cup chopped thyme leaves
* 3 – 4 Tbsp olive oil
* 1 medium onion, sliced into half moons
* 3-4 cloves garlic, chopped fine
* 2 carrots, finely diced
* Salt and pepper to taste
* 3-4 cups chicken or vegetable broth

Cut tomatoes in half, reserving juices. Grease a baking sheet with 1 Tbsp olive oil, and place tomato halves face down on baking sheet. Sprinkle with salt, chopped thyme leaves, and drizzle with another Tbsp olive oil. Roast tomatoes at 350 degrees for about 20 minutes until tomatoes are browned.

While tomatoes are roasting, add 1-2 Tbsp oil to a pot, and add in onion, garlic, carrots and salt and pepper. Saute vegetables on medium high heat until they soften.

When tomatoes are done, remove them from the baking sheet. Use some of the broth to deglaze the baking sheet, scraping up the caramelized tomato juices. Add deglazed broth into soup pot along with roasted tomatoes, reserved tomato juice and rest of the stock. Cook for 10 – 15 minutes more until all flavors are well mixed. Serve and enjoy.

Oh, and if you want more recipes from me? Sign up for my newsletter and also search my blog archives