Slice in half 4-5 Red Tomatoes and place in a pan to be roasted at 350 for 20-30 minutes. If desiring a bit of kick add to the pan two chili peppers to be roasted simultaneously. Upon finishing in the oven, let tomatoes cool for 10 minutes before removing skins and leaf. Throw tomato pulp and whole chilies into a pot, blender or food processor. If in pot, use an immersion blender to puree the tomatoes and chiles. Add a splash of liquid if need be and some salt and pepper to taste. If you prefer a creamy tomato soup, add a bit of milk and stir until incorporated - thickness and flavor are up to you! Once you've reached the right consistency and flavor, pour into a bowl and serve alongside a grilled cheese sandwich or crackers!