50ml (╝ cup) Olive oil
3 cloves of garlic
2 small carrots
1 stick of celery
8 large tomatoes
Little honey for drizzling
1 litre of water
2 stock cubes
70g (2oz) Tomato puree
Handful of fresh basil
salt and black pepper
The first stage is to roast the tomatoes. Cut the tomatoes in half and place them on a baking tray.
Drizzle over some honey and then some balsamic vinegar. Sprinkle them with a little salt and place at
the bottom or very low down in your oven. Slowly roast them so that they lose about half their moisture. This will take
one to two hours.
Heat the oil in a saucepan and slowly sautÚ the fine chopped onion, garlic, carrot and celery .
When they are soft and browned add the water, roasted tomatoes, tomato puree and the stock cubes.
Bring the soup to the boil and simmer for about twenty minutes. Add the basil and simmer for a further
15 minutes. Season with the salt and pepper, cool slightly, and then puree the soup in blender.