Tomato & basil soup

Method

1. 1

   Chop up the tomatoes, quarter the large ones and halve the small ones, and line them in a roasting dish.

2. 2

   Add the garlic, don’t peel it yet!

3. 3

   Pour the olive oil over the top with plenty of salt and black pepper.

4. 4

   Roast for 1 hour in a 180°C (fan) oven.

5. 5

   While the tomatoes are roasting, slice the red onions and fry them slowly in a pan with some spray oil for around 10 minutes (add a splash of water to help them along).

6. 6

   Once the tomatoes are roasted, remove the garlic from its skins and return to the dish.

7. 7

   Add the fried onions and basil.

8. 8

   Let it cool for about 15 minutes, then blitz everything in a food processor until smooth (30-40 seconds).

9. 9

   Now, transfer to a big saucepan and turn on a low heat.

10. 10

    Add the tomato purée, sugar, and chicken stock and stir well; simmer for 5 minutes.

11. 11

    Add the oregano and chili flakes with a little more black pepper and serve.