Chilled Roasted Heirloom Tomato Soup

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Los Angeles Times


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4 1/2 pounds assorted large ripe heirloom tomatoes, stemmed and halved crosswise

1 teaspoons kosher salt

6 sprigs fresh thyme

Pinch of freshly ground black pepper

3 cloves garlic, smashed and peeled

1/2 medium red onion, coarsely chopped (about 1 cup)

1/2 teaspoon kosher salt

2 cloves garlic, minced, or about 2 teaspoons

3 cups basil, washed and dried and loosely packed

1/8 cup Pecorino Romano, finely grated

1/4 cup plus 1 tablespoon best-quality olive oil

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