1-28 oz can whole peeled tomatoes
4 cups vegetable stock, preferably homemade
1/2 c. dry vermouth or dry sherry
1/4 c. extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon fresh rosemary or thyme
1/2 c. chopped sorrel leaves
Preheat oven to 400 degrees. Strain the tomatoes reserving the liquid, and halve them. Place tomatoes in a roasting pan, sprinkle with 2 tablespoons of olive oil and the rosemary or thyme; roast until brown while turning once or twice, about 20 minutes. Scrape any brown bits up from the pan when done.
Brown the garlic in the remaining olive oil over medium heat in a deep skillet – this will only take about a minute or so. Stir in the liquids, the pan drippings and solids, bring to a boil and simmer for about 20 minutes. Strain through a sieve.
Add the sorrel leaves; serve in heated bowls.