In a large bowl, mix together the olive oil, unpeeled garlic pods and onions.
Ensure that the onions and garlic are covered with the olive oil.
Remove the onions and garlic from the oil and set aside.
Toss the tomatoes in the remaining oil. Add a little more oil, if required.
Place the tomatoes on the lined tray with the cut side up. The outer side should be touching the tray.
Do not place the onions and garlic on the tray at this moment.
Place the tray in the pre-heated oven and bake for about 15 minutes. The tomatoes will just start shrivelling a bit.
Now scatter the oil-tossed onions and garlic cloves among the tomatoes.
Continue to roast in the oven till the tomatoes shrivel and the onion and garlic starts to char a bit.
Remove from the oven and let the tomatoes cool a bit.
Remove the garlic cloves and press then between the thumb and index finger to remove the peel.
Save the tray in which the tomatoes were roasted because it has all the juices and a bit of the oil.
Grind the roasted tomatoes, onions, and garlic into a thick paste with a little water.
Add about 2 to 3 cups of water and salt.
Boil the Roasted Tomato Soup to thicken it a bit.
Divide into four equal portions.
Top with the juices from the roasting pan.
Add pepper, if required.
Do not add the onions and garlic to the roasting pan along with the tomatoes in the beginning. If you do, they will char and burn as they do not need to much time to roast. There is a load of flavour in the oil and juices left behind on the pan. It lends a wonderful flavour to the soup. I sometimes mop up the juices with small pieces of toasted bread and use these as croutons in the soup.