FRESH OVEN-ROASTED TOMATO SOUP

Fill a roasting pan (or oven safe pot) with a layer of fresh tomatoes. Add 4 or 5 basil leaves, sprinkle with salt, 3 minced cloves of garlic, 2 tbsp balsamic vinegar, give it all a tumble around to coat then drizzle with olive oil.
Roast at 400° 30-35 minutes until the tomatoes are cooked and bursting in juices.
The recipe now calls for the tomatoes to be put through a food mill, but, if you are like me and you don’t have one I put it in a food processor or small batches in my blender. Then pour the soup through a sieve back into the pot. This will remove the seeds and any pieces of skin. Add additional salt if you like and pepper to taste.
Serve with grated cheddar cheese or Parmesan cheese on top.
I serve with plain garlic toast or a fresh bun sliced, toasted with fresh garlic butter and chopped tomato, onion and grated cheese melted on top.
If you keep slowly cooking the roasted tomato soup it will thicken and can then be used as a sauce on pasta, pizza or any recipe requiring tomato sauce.