Here’s an idea for using up all those fabulous garden fresh tomatoes! 2 pounds heirloom or vine-ripened tomatoes, cored and halved crosswise 1 teaspoon sugar 2 tablespoons olive oil 4 ounces raw bacon 2 white or yellow onions, chopped 4 cloves garlic, minced 2 tablespoons fresh thyme leaves 1 teaspoon red pepper flake, or to taste 1 cup chicken broth Salt and pepper to taste 1 cup shredded parmesan cheese Put oven rack in upper third of oven and preheat oven to 500°F. Toss tomato halves with sugar and oil in a large shallow baking dish and arrange cut sides up. Roast tomatoes, uncovered, until tomatoes are very tender with brown patches, about 40 minutes. Remove from oven; cool. When cool enough to handle, place tomatoes in a food processor or blender and process until smooth. Cook bacon in a large heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, coarsely crumble. Set aside Pour off all but 2 tablespoons fat from skillet. Increase heat to medium-high and cook onions 5 minutes. Add garlic and cook, stirring constantly, 1 minute. Stir in thyme and red pepper flake. Transfer onion mixture to a large saucepan. Add tomato puree and chicken broth; bring to a boil. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper to taste and garnish with parmesan cheese and bacon crumbles. Makes about 5 cups. ***For a vegetarian soup, omit bacon and use olive oil to sauté onions. Substitute vegetable broth for chicken broth.