Roast Tomato, Garlic and Basil Soup

Ingredients - Feeds 4

3 tbsp olive oil

2kg fresh tomatoes

2 red onions

4 whole garlic cloves

Salt and pepper

1 tbsp tomato puree

A handful of fresh basil

200ml vegetable stock

1 tbsp red wine vinegar

1 - Pre-heat oven 200C/GM6. Line an oven tray.

2 - Chop 2 red onions into chunks and scatter in the tray along with 4 whole cloves garlic. Halve the fresh tomatoes (the cheap anaemic tomatoes are good as the flavour comes from the cooking) and place cut side up amongst the onions and garlic. 3 - Drizzle all over with a little olive oil, season and place on a high shelf for 40-50 minutes until caramelised. 4 - Remove the garlic cloves then tip everything into a pan. Squeeze the garlic cloves in, the fresh basil and tomato purée. 5 - Pour in 200ml vegetable stock then blend with a hand blender. If it’s too thick pour in more stock. Splash in a little red wine vinegar and taste for seasoning.