Roast Tomato Soup

12 large tomatoes, halved
1 head garlic, whole and unpeeled
2 tbsp. olive oil
Sea salt and cracked black pepper to taste
3 c. chicken stock
2-3 tsp. sugar or equivalent in sugar substitute

Preheat the oven to 180º.  Place the tomatoes and garlic on baking trays lined with non-stick baking paper.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake for 40 minutes or until very soft; allow to cool slightly.  Squeeze the garlic from the skin and process in a blender with the tomatoes until smooth.  Cook the tomato mixture, stock and sugar in a saucepan over medium heat, stirring occasionally.  Serve hot.


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