A very simple to make and flavourful soup, it tastes a lot more fresh than just having it out of the can and if you’re willing to wait, then it’s very much worth it, not complex at all.
- 6 large tomatoes
- bunch of cheery tomatoes
- 3 cloves of garlic
- 1 small red onion
- 1 vegetable stock
- handful of basil
- 1 teaspoon of salt, pepper and oregano
Step 1: Cut the large tomatoes in half, peel the garlic cloves, cut the onion in slices, place the cherry tomatoes in and sprinkle half of the basil on, glaze it with some olive oil, sprinkle with some salt and pepper, mix it up and put it into the oven at 180° for 1 hour.
Step 2: Take the vine of the cheery tomatoes out, and place everything into a blender, including the oregano, add in 250ml’s of vegetable stock, the rest of the basil and blend, next put everything through a strainer to get out all the seed and smoothen it out, reintroduce the vine of the cheery tomatoes back in the smooth mixture and put on a low heat for 10 minutes, serve up with some fresh basil.