Roasted Tomato Soup

Preheat the oven to 425 degrees F with the rack in the upper, but not very highest position.

Place the tomatoes in one layer in a large roasting pan. Scatter the onion on top. Sprinkle with the herbes and drizzle with the olive oil. Sprinkle with salt and pepper.

Roast the tomatoes for 20-30 minutes, checking frequently until they begin to brown slightly and the juices have begun to thicken. If you want a smooth soup, pass the mixture through a food mill. If you like a chunky soup, blend the tomatoes briefly in a food processor or blender. Mix in the broth and add Tabasco Sauce and additional salt and pepper if desired. Serve hot or cold garnished with a dollop of plain yogurt or sour cream.