Remove the stem from the tomatoes and cut into quarters. Place in a large ovenproof dish or deep baking sheet.
Peel the onions and garlic and chop them roughly. Spread on the tomatoes.
Place washed herbs on top. Baste generously with olive oil.
Bake in the oven at 200 ° C for about 40-50 minutes, until the tomatoes start to blacken slightly.
Remove the herbs from the tomatoes. Place the sieve in a saucepan and add the tomatoes. Then squeeze the tomatoes with a potato masher. (Alternatively, puree the tomatoes in a blender.)
Season the soup with salt, pepper, a pinch of sugar and fruit vinegar.
Since we should eat enough for 3 eaters, I added cooked rice to the soup and served bread with it. But it is enough for 2 people without rice or bread.