Drizzle about a tablespoon of olive oil per glass Pyrex baking dish. Dump one 28 ounce can onto each baking dish, mix with the oil, and roast in the oven at 300 for at least 45 minutes.
As the tomatoes finish roasting, start chopping the onion and crushing garlic.
Using a large pot on medium heat, add the remaining olive oil. When shimmering, saute garlic, onions, red pepper, and oregano for about 5 minutes until onions are translucent.
When tomatoes have finished roasting, add into the pot. Use an immersion blender to puree.
Season to taste with pepper and serve with buttered toast, minced basil or a grilled cheese!
If the soup is too thick, thin with 1 cup of water.
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!