Place the halved, mixed tomatoes in a bowl and coat gently with half the olive oil. Season with some black pepper and sea salt and place cut side up in a baking tray. Roast in a 325-degree oven for 90 minutes.

Place a large soup pot over medium heat. Add the remaining oil, herbs, garlic, and onion. Sweat until onions begin to color. Add Pernod. When liquids are almost evaporated, add roasted tomatoes and stock.

When mixture simmers, lower heat to maintain simmer and cook slowly for 45-60 minutes.

Cool for 30 minutes.

Taste for seasoning.

Purée, season, and freeze or serve.