Cut tomatoes in half and place, cut side up, on a baking sheet lined with foil and lightly greased
Drizzle lightly with olive oil and sprinkle a bit of salt on each tomato
Roast for 1 hour. Tomatoes will be shrivelled and may begin to blacken a bit on the edges
Cool, use immediately or freeze in airtight container or freezer bag. (If freezing them, place them on a baking sheet lined with parchment paper in freezer until firm. This will keep them from freezing together into one lump)
For the soup
Sweat the onion and carrot by sautéing gently for 10 or 15 minutes in 1 Tbsp oil. Sprinkle a pinch of salt over the vegetables in the pan to draw out their juices.
Stir in garlic and tomato paste and saute for just a few minutes (do not burn the garlic)
Add chicken broth, basil and tomatoes
Bring to a boil, reduce heat and simmer, covered, for 25 minutes, stirring occasionally
Taste and season with salt and pepper
Add just enough honey to smooth out the tartness of the tomatoes
Serve with a garnish of basil chiffonade if desired