Here is then general idea of what I did. Unfortunately I did not measure anything.
About 4 cups of cherry, grape or Sunburst tomatoes
2 tablespoons of olive oil
2 teaspoons of fresh minced garlic
salt and pepper
organic summer savoy
Heat olive oil in saute pan. Add tomatoes to pan. Keep heating on high which will allow the tomatoes to blister and pop. Using a potato masher, mash the tomatoes once they have plumbed up and some have begun to pop. Add the minced garlic. Stir in the herbs to taste. Using a emulsifier blender, blend until smooth. Serve warm.
When I made this, I froze the tomatoes once they were cooked as we were leaving out of town. Today I reheated the tomatoes and then blended the soup to make it creamy.