Serves 4 – 6
600g Tomatoes, Rosa, small, halved
1 tsp. Garlic, chopped
2 Tbsp. Olive oil
2 Tins Tomato, diced
6 – 8 Basil leaves, chopped
250ml Stock, vegetable or chicken
1 – 2 tsp. Sugar
1 tsp. Vinegar
Salt and pepper to taste
4 – 6 Tbsp. Cream (Optional)
1 ½ tsp. Basil Pesto (Optional)
Preheat oven to 200˚ Celsius. Mix halved tomatoes, garlic and oil together in an oven proof dish and bake for 30 minutes.
Place tinned tomatoes, basil and 125ml of stock in a large pot. Add oven roasted tomatoes and bring to a boil, reduce heat and simmer for 30 minutes.
Puree with a blender (I used a hand held blender) and add sugar, vinegar, salt and pepper. Add leftover stock to reach desired consistency. Dish up into soup bowls; add 1 Tbsp. cream and ¼ tsp. basil pesto to each bowl and serve.