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Preheat oven to 350°C.
Dice tomatoes into even sized pieces and spread on a large rimmed baking sheet.
Add onion, garlic and hot peppers (if desired). Coat with oil and season with salt and pepper. Sprinkle oregano or thyme on top.
Roast for 45 to 60 minutes until liquid has evaporated. Stir several times.
Transfer to soup pot. Remove hot peppers and any woody herb stems.
Add soup stock, bring to boil and simmer for 10 minutes to blend flavors.
Use an immersion blender to puree soup into a smooth consistency. If desired, press through food mill or sieve for a finer consistency and to prevent any bitter flavour from seeds being pulverized by blender.
Taste and adjust seasoning. If it’s a little too acidic add a pinch of sugar and ½ cup of fresh cream or coconut milk. Garnish with fresh basil and grated Parmesan.