Roasted Tomato Soup

I used Roma tomatoes, but any variety will work.

Ingredients:
1 cup quartered tomatoes
1/4 tsp oregano
1/4 tsp basil
Salt
1/2 tsp oil
Water to thin the soup to your desired consistency

Directions:
Mix the tomatoes with the oil, oregano, and salt and spread on a baking sheet.  Roast at 400 degrees for 15 minutes or until the tomatoes are soft.  Put the tomatoes in a food processor or blender and add the basil.  Whir until smooth.  Pour into a bowl and serve.