3 lbs. Tomatoes
2 large Carrots (4 to 8 baby carrots)
4 cloves Garlic
2 tbsp Olive oil
1-2 sprigs Fresh Rosemary
4 cups Chicken or vegetable stock
Sea salt & fresh ground pepper
Preheat oven to 425 degrees. In roasting pan, toss tomatoes, halved and cored, with leeks, white and pale-green parts cut into 1/2 inch pieces, carrots, cut into 1/4" pieces, garlic and olive oil. Season with coarse salt, ground pepper and sprinkle with fresh rosemary. Roast in a single layer (tomatoes cut side down) until tender, 1 hour. Using tongs, peel off tomato skins. In saucepan, bring vegetables and stock to a boil. Reduce heat; simmer 10 minutes. In food processor or blender puree and serve. Garnish with sour cream.