Preheat the oven to 400 degrees F.

Quarter and seed the vine-ripened tomatoes.

Place the tomatoes on a rimmed baking sheet.

Toss with 2 tablespoons of garlic-infused extra-virgin olive oil.

Season with kosher salt and freshly ground black pepper to taste.

Roast until the tomatoes are softened and the edges are beginning to brown (15-20 minutes).

Heat 1 tablespoon of garlic oil in a saucepan over medium-high heat.

Add the finely sliced fresh basil and stir for about 30 seconds.

Add the canned crushed tomatoes with their juice and water.

Season with salt and pepper to taste.

Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.

Tear the sourdough baguette into 1/2-inch pieces.

Stir the bread into the soup and simmer for 2-3 minutes.

Stir the oven-roasted tomatoes and any cooking juices into the saucepan.

Simmer for another 3 minutes.

Taste and adjust seasoning if necessary.

Ladle into serving bowls.

Garnish with a drizzle of garlic olive oil and basil leaves.