Step 1

Heat the oven to 425 degrees.

Step 2

Place the tomatoes, onion, garlic and thyme on a baking sheet. Evenly distribute the olive oil and 1 teaspoon salt over the vegetables. Place in the oven and roast for 35 minutes. Stir occasionally.

Step 3

Remove the tomatoes and let cool for 10 minutes.

Step 4

Remove the garlic from it’s peel by squeezing the garlic clove until it pops out. Discard the peels and the thyme branches

Step 5

Place tomatoes and garlic in a food processor and puree until smooth.

Step 6

Add the pureed tomato mixture into a large saucepan. Add 1 teaspoon salt, chicken stock and half and half. Simmer gently for 30 minutes.

Step 7

Add the red wine vinegar and butter. Heat through until the butter is melted. Serve warm.