SELECTING CHERRY TOMATOES:

As with all tomatoes, select cherry tomatoes that have firm, taught skins and are vibrantly colored. Avoid tomatoes that are soft or have visibly burst.

Tomatoes are in season from July through October, and are native to western South America where their ancestor was actually a tiny wild cherry variety.

STORING TOMATOES:

Store cherry tomatoes at room temperature, unwashed. If your tomatoes are over-ripe, place them in the refrigerator until ready to use.

THE RECIPE:

• 2 lbs cherry tomatoes, rinsed

• 2 garlic bulbs, skin-on, tops cut off (not cloves)

• 6 oz sliced Spanish onion

• 1 heaping Tbsp fresh picked thyme leaves (approximately 14 sprigs of thyme)

• 1/2 cup crumbled feta, divided

• 2 cups vegetable stock

• 1/3 cup heavy cream

• 2 Tbsp tomato paste

• 1 Tbsp fresh oregano leaves

• 1 heaping Tbsp chiffonade basil leaves, plus extra for garnish

• 1/2 tsp paprika

• salt and pepper, to taste

• olive oil, as needed

TO MAKE:

1. Pre-heat the oven to 350 degrees F.

2. In a 9x13 (or other large) baking dish, combine the tomatoes, onions, 1/4 cup of crumbled feta, thyme leaves, and two bulbs of garlic.

3. Toss mixture with oil to coat, drizzling extra over the exposed cloves of garlic.

4. Bake for approximately 50 minutes, or until the garlic begins to ooze out of the bulbs when squeezed. Be sure to check on the tomatoes once or twice while they are baking, and stir as needed. You may need to drizzle additional olive oil over the garlic if the tops begin to look dry.

5. Remove the baking dish from the oven, and turn off the heat.

6. Using a pair of kitchen tongs, squeeze the roasted garlic out of the bulbs. Place the garlic skins into your compost pile, or discard.

7. Transfer the mixture into a large sauce pan over low heat, and toss in the basil and oregano leaves.

8. Using a hand blender, pulse the mixture until it is relatively smooth.

9. Add in the vegetable stock and tomato paste, and continue to gently blend the mixture for approximately 2-4 minutes. Be careful not to splash yourself!

10. Set the hand mixture aside, and turn the heat up to medium. Bring the liquid to a simmer before adding in the remaining 1/4 cup of crumbled feta cheese. Let the soup simmer for 10 minutes, intermittently stirring and blending the mixture with the hand blender.

11. Gradually pour in the heavy cream while mixing with the hand blender, until smooth. Add in the paprika and stir. Continue to simmer for another 10 minutes. Season with salt and pepper to taste.

12. Turn off the heat, and ladle the soup into bowls to serve. Garnish with chiffonade basil and enjoy!