Cut the tomatoes in 8, removing only the part on the top where the leaves used to be (or are) attached.

Cut the onion in large chunks as well.

Put the tomatoes, onion, bayleaves and garlic on an oven tray or oven-friendly pot and drizzle with plenty olive oil so it doesn't burn. Add salt and pepper and mix.

Take to a preheated oven to 200C in 30min intervals, stirring in between each of them.

Take it out of the oven when there's very little liquid left and the tomatoes start to become golden. Remove the bayleaves.

Blend until homogeneous. Pass the blended tomatoes through a sieve to remove the seeds and peel.

Adjust the texture with vegetable stock or water.

Serve with pepper, olive oil, cream, croutons and / or parmesan cheese.