With the colder weather settling in, we've been making a variety of soups lately. Since we had some heirloom tomatoes from the share, we decided to make a Fall version of our summer tomato soup and grilled cheese picnic.
We started by sweating out some onions and garlic in butter. We also threw in a sprig of thyme and a bay leaf. You can just throw the whole sprig in there. The herbs will fall off the stem as it cooks, and then you can just pull out stem.
While the garlic and onions were cooking down, I quartered the tomatoes. It doesn't matter how you cut them, though the smaller you the cut them, the faster they'll cook down.