Tomato soup

About 10 heirloom tomatoes
some salt, maybe half a teaspoon?
two medium onions
some garlic (I had only elephant garlic and used half of one of its cloves)
olive oil as needed for sauteing
a sprinkle each of rosemary and thyme
Half a cup (ish) of milk


Boil some water, blanch the tomatoes and peel them. This works best if
you boil a couple for a minute or two, and then rotate the others
through the boiling water while you are peeling the blanched ones.

Rough cut them into bite-size pieces, discarding cores and other hard
bits (don't bother to remove seeds)

drop the pieces into a strainer over a bowl; keep the excess juice for
something else

cook the remaining pieces (and a certain amount of juice; we're not
trying to press them dry here) with the salt for about an hour,
stirring occasionally. Start covered, but if it seems like it's still
too liquid despite straining, remove cover.

Meanwhile saute the onions and garlic until they are pretty soft.

Add onions and garlic and herbs to the pot. Cook for a while (half hour?)

Use an immersion blender to puree about a third of the soup. This got
me a nice texture, and I did not think it needed more thickening. You
could consider making a small amount of white sauce to add if needed
instead of the milk.

Add milk and heat through. Serve!

Made a little less than I expected; possibly as much as 2 quarts.