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.