PREPARATION:

1. Preheat oven to 350 degrees.
2. On a large lined baking sheet or in an oven proof saute pan, combine the tomatoes, 2 tablespoons of olive oil, garlic and oregano. Season with salt and freshly ground pepper and place into the oven for 30 minutes.
3. While tomatoes are cooking, in a medium saucepan, heat the remaining tablespoon of olive oil and saute the onion until lightly caramelized, 4 minutes. Add the tomatoes when they come out of the oven, along with the stock, and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Cool slightly, then transfer to a blender and puree, in batches, until smooth. Serve the soup hot, in small bowls, garnished with the Herbed Oil Drizzle.

   *Note: If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.