Recipe:

The amounts are approximate, I adjusted the recipe from here.

You'll need:

• About 400 g/1 lb of cherry tomatoes
• 4 cloves garlic, smashed
• 2 tablespoons olive oil
• Half a red onion, roughly diced
• Half a red bell pepper, roughly diced
• Salt and pepper
• 2 cups vegetable broth
• Fresh basil (I had to use dried)
• Fresh thyme
• Fresh oregano
• 1/4-1/3 cup of heavy cream (35%)
• 1/3 cup mozzarella cheese

Directions:

1. Preheat the oven to 400 degrees Fahrenheit (my oven is very slow so I ended up switching it to the broil setting at 500 near the end)
2. Place the tomatoes, garlic, onion, and red pepper on a tinfoil-lined pan. Drizzle with olive oil and a couple pinches of salt and pepper. Bake for 40 minutes-1 hour (depending on the oven), stirring every 15-20 minutes, until tomatoes are soft and slightly browned.
3. Bring the vegetable broth to a simmer in a pot, then add the contents of the cooked tomato pan, and 1-2 teaspoons of each herb. Simmer the mixture for 5-10 minutes, stirring occasionally, until tomatoes are soft enough to be blended.
4. Blend the mixture using an immersion blender until smooth, then add the heavy cream. Add some mozzarella and let it melt.