Ingredients
- 1kg ripe tomatoes
- 1tsp dried basil
- Salt and pepper
- Garlic granules (optional)
- 1 medium onion
- 1 small carrot
- 1 stick of celery
- 2tbsp olive oil
- 2tbsp tomato puree
- A good pinch of sugar
- 900ml-1ltr vegetable stock
Method
- Preheat your oven to 170C/150C Fan
- Cut the tomatoes in half and place them skin side down in a roasting dish. Drizzle with olive oil and sprinkle with salt, black pepper, dried basil and optionally a light dusting of garlic granules.
- Get these in the oven and slow roast for around 30mins.
- In the mean time prep your vegetables – peel and dice the onion, carrot and celery into small pieces.
- With around 10mins left on the oven, heat 2tbsp of olive oil on a low heat, then add the onion, carrot and celery.
- Cook on a low heat for around 10mins until soft.
- Add 2tbsp of puree and stir until coated.
- Add the tomatoes, sugar and a good amount of black pepper.
- Cover with a lid and cook for around 10mins until the tomatoes are softened and have released their juices.
- Add the stock and bring to the boil.
- Reduce the heat, cover with a lid and simmer for 25mins.
- Use a stick blender or food processor to smooth the soup.