Ingredients

• 1 (28-ounce or 35-ounce) can whole peeled tomatoes
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh thyme leaves, optional
• 3 cloves garlic, minced (1 tablespoon)
• 1 medium carrot, finely diced
• 1 small onion, halved and thinly sliced
• Salt and freshly ground black pepper
• 1 quart (4 cups) stock or water
• 1/4 cup chopped fresh flat-leaf parsley

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Instructions

1. Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
2. Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
3. Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.