• Preheat oven to 400 degrees.
• Cut the top of the garlic off bulbs off so the cloves are exposed and discard.
• If using large tomatoes, cut into 8 pieces. If using cherry tomatoes, leave them whole. Place all tomatoes in a baking dish.
• Cut the sweet onion into 8 pieces and add into baking dish.
• Add basil and thyme on top of the tomatoes. If using thyme that has soft stems, todd the stems in the baking dish as well. If the stems are hard, remove the leaves from the stems and toss into the baking dish.
• Sprinkle salt over the top of the tomatoes. Slowly poor the olive oil over everything in the baking dish.
• Roast the tomato mixture for 1 hour or until garlic is soft like a paste. Use a toothpick to check the texture of the garlic.
• After the tomatoes are done cooking, remove the garlic, basil and thyme and set aside.
• Blend the tomatoes and onion in a blender and add to a large pot. If using an immersion blender, pour the tomatoes in a large pot. Blend with your immersion blender until the tomatos are completely smooth.
• Using a fine mesh strainer and a large bowl, strain the tomato mix until all the seeds are removed. Use a spatula to help push the sauce through the strainer. Do this in small batches and clean the seeds from the strainer after every batch. Return to pot. Squish the soft garlic from the garlic bulb skins. Get out as much as you can.
• Add 1 cup of tomato puree and tomato paste into the pot and heat on medium low stirring often until paste has dissolved.

If using a blender

• Add one cup of tomato puree to your blender. Add in the thyme, basil, garlic white pepper, oregano and Italian seasoning and blend until smooth, then add back to the pot. Poor in remaining tomato puree and stir.

If using immersion blender

• Add remaining tomato puree back to the pot. Toss in garlic, thyme, basil, white pepper, oregano and Italian seasoning. Blend once again until completely smooth.
• Add desired garnish to soup and serve! This recipe goes great with a grilled cheese sandwich! (Obviously) Enjoy!