More often than not, I tend to lean towards the ambitious side when it comes to productivity and task completion, leading those around me to point out the schedules as being "impractical", "unsustainable", or both.
Based off one of SK's many tomato soups, my rendition involved cutting vine tomatoes into sections (rather than halves) and tossing them in olive oil, parsley, and sage (since rosemary not popular in our household) for roasting. Whatever few cloves of garlic hadn't turned mouldy were also smashed and added into the bowl. The tray would then be subject to 425 F for about one hour, until the edges were charred and tomato skin shriveled.
The entire lot would then be transferred to a pot with chicken stock, umeshu brandy, and water and loosely puréed using an immersion blender. When the flavours weren't as pronounced as desired, a generous swig of balsamic vinegar, salt, and sugar were used to amplify the relatively mild notes of tomato and not-so-fresh garlic. A squeeze of ketchup was also used to alter the hue from a modest orange to saturated satsuma, however only minimal payoff was achieved.