Add the fresh tomatoes, sugar (if using), salt, dried basil, dried oregano, and broth. Give everything a good stir, then bring the liquids to a boil over high heat. Reduce the heat to maintain a steady simmer. Partially cover, then simmer 30-60 minutes until the tomatoes are soft and deep red in color.. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Place the tomatoes, cut-side up, on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Roast for one hour, or until the margins begin to brown and the interior is still juicy.

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Instructions. Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned. Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth. Increase the heat to high and bring the soup to a boil.. Deseed and dice your red pepper. Place into the soup maker all the ingredients apart from the tinned tomatoes, making sure that the quartered tomatoes are added first. Then pour over a can of tinned tomatoes. Place the lid on the soup maker and set it to smooth soup and cook it for 25 minutes.