Quarter your tomatoes and chop up your onion into large dices
Roast them with salt, garlic bulb, pepper, thyme and olive oil for 30 minutes at 400°F
In a deep pot, place the roasted veggies in, squeeze the garlic cloves out from the bulb, and add a can of San Marzano tomatoes
Add in 2 cups of water, sugar, salt and black pepper. Mix it well
Blend everything until smooth with an immersion blender or a blender
Add in 1 cup of heavy cream and mix thoroughly
Serve and enjoy with a grilled cheese sandwich, toasted bread or by itself
