Slow-Roasted Tomato Soup

Ingredients:

• 3 pounds large, ripe tomatoes, peeled, halved and seeded
• 5 tablespoons olive oil, divided
• salt and pepper to taste
• 1/2 cup celery, chopped
• 1/4 cup red onion, chopped
• 1/4 cup fennel, chopped
• 2 cloves garlic, chopped
• 1 large shallot, chopped
• 1 cup tomato juice
• 2 tablespoons champagne vinegar
• tarragon sprigs and creme fraiche for garnish

Instructions:

Heat the oven to 225°. Place the tomatoes on a baking sheet and brush with 3 tablespoons oil and season with salt and pepper. Place in the oven and roast the tomatoes until they wilt, about 2 hours. Heat the remaining oil in a dutch oven over medium-high heat. Add the celery, red onion, fennel, garlic and shallot. Cook until the vegetables have softened for 5 to 6 minutes. Add the roasted tomatoes and tomato juice and bring to a boil. Reduce the heat and simmer 1 hour, stirring occasionally. Working in batches, puree the soup in a food processor or blender. Return the soup to dutch oven and add the champagne vinegar. Heat through. Garnish as desired with herbs and creme fraiche, then serve immediately.