In a 9 x 13 pan (or other similar pan with sides) combine the tomatoes, 4T coconut oil, garlic, liberally season with sea salt & pepper.
Roast in the oven at 450 on the middle rack for 45 minutes, stirring occasionally. Some tomatoes may get browned and will become very juicy!
While your tomatoes are roasting in the oven, In a large pot over medium heat, Saute onions in 2T coconut oil. Cook about 5 minutes until soft and translucent. Add honey and a pinch of crushed red pepper, cook 1 minute, then add 2c water... simmer over med/low.
Add in the roasted tomato/garlic mixture and simmer for 10 minutes.
Carefully blend your soup in small batches. Strain using a mesh strainer to ensure no large pieces remain.
Simmer blended soup for 10 minutes, add additional honey, sea salt, pepper and crushed red pepper to taste.
Fill hot, sterilized canning jars with hot soup. Fit with 2 part lids. Process Pints for 40 minutes in a water bath.