Preheat oven to 450 degrees. Stem and half tomatoes lengthwise, and then place tomatoes cut-side down on a lined cookie sheet and roast for 10 minutes. When tomatoes are cool enough to handle, remove skin and set aside.
Melt butter in heavy-bottomed stockpot. Add onion and carrots. Cook until soft.
Stir in tomatoes, stock, basil, and oregano. Bring to a boil, and then lower the heat to simmer. Cover pot and keep at simmer for about 20 minutes.
Carefully transfer mixture to a food processor and purée. Salt and peper to taste.
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