Instructions: To prepare the soup, generously oil the grill rack and preheat the grill.

Place the seeded tomatoes in a large bowl and toss with 1 tablespoon of the olive oil. Set the tomatoes cut-side down on the grill and grill for about 3 minutes. Remove with metal spatula and set aside.

Heat the remaining 1 tablespoon olive oil in a large stockpot over high heat until very hot. Add the garlic, shallots, and onion and lightly saute for about 3 minutes. Add the red wine and reduce until about 1/2 cup liquid remains. Add the grilled tomatoes and stock and simmer for 30 to 45 minutes.

Puree the soup with a handheld blender or in batches in the bowl of a food processor or in a blender and then return the soup to the pan. Add the basil and rosemary and season to taste with salt and pepper. Simmer for another 10 minutes.

Meanwhile, prepare the gremolata, placing all of the ingredients in a small bowl and mixing well.

Ladle the soup into bowls and garnish with a spoonful of gremolata. Serve hot.

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