2 pounds plum Roma tomatoes or 3 (28-ounce) cans whole tomatoes 6 garlic cloves smashed and peeled 3 small yellow onions (about 1 pound), peeled and cut into ½-inch dice 2 teaspoons salt ¼ teaspoon dried thyme 4 tablespoons extra-virgin olive oil 1 stalk celery or ½ fennel bulb (about 4 ounces), cut into ¼-inch dice ¼ cup tomato paste 3 tablespoons tomato ketchup 2 teaspoons Worcestershire sauce 1 teaspoon soy sauce ¼ teaspoon Tabasco sauce 2-3 cups chicken broth, vegetable stock or water 4-6 large fresh basil leaves, chopped 2 fresh mint leaves, chopped ¼ cup finely grated Parmigiano Reggiano cheese

Preheat the oven to 375 degrees. • If using fresh tomatoes, wash, dry and core them. If using canned tomatoes, drain tomatoes, reserving the purée or juice. Halve the tomatoes lengthwise. • Divide tomatoes between 2 shallow baking pans, arranging them cut-side down in a single layer without crowding. Sprinkle the garlic, onions, salt and thyme over the tomatoes and drizzle with oil. • Roast until tomatoes are slightly browned and tender, about 45 minutes. Let cool slightly. • Put the celery or fennel, tomato paste, ketchup, Worcestershire, Tabasco and soy sauce in a blender. Add some of the roasted tomato mixture and stock and blend until smooth. Strain through a medium strainer into a pot, pressing the solids with the bottom of a ladle or a rubber spatula to remove the seeds and small skin particles. Working in small batches, continue to purée and strain the remaining tomato mixture, the reserved purée or juices from the can and the remaining stock into the pot, using 2 cups of liquid total. • Bring soup to a slow simmer over medium-high heat, stirring to combine, about 10 minutes. Thin with additional stock if necessary. Correct salt as needed. • Serve in bowls with a sprinkle of basil, mint and cheese.