Ingredients

• 3 red peppers
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 cup diced sweet onion
• 1 tbsp chopped fresh rosemary
• 1 28-oz can San Marzano whole tomatoes, with juices
• 1 cup water or vegetable stock
• 1 tsp Maldon sea salt
• 1 tsp granulated sugar

Directions
1 Preheat the oven to 375°F.

2 Cut the tops from the red peppers and discard the seeds and inner membranes.

3 Place peppers cut side down on a parchment paper-lined baking sheet and roast for 35 to 40 minutes, until blistered and softened.

4 Place the roasted peppers in a bowl and cover tightly with plastic wrap so the peppers steam and skins loosen. After 20 minutes, the skins should peel away easily from the roasted peppers.

5 Heat the olive oil in a large pot over medium heat. Add the garlic, onion and rosemary and sauté for 10 minutes, until mixture is softened and fragrant.

6 Add the roasted peppers, tomatoes and their juices, water or stock, salt and sugar. Cook for 20 minutes, stirring occasionally.

7 Purée the soup in small batches in a blender or food processor until smooth.

8 To serve, ladle into bowls and drizzle with some good olive oil and some crumbled cheese, if desired.