Tomato Soup

Preheat the oven to 220° c.

Pull all tomatoes off the vines and cut any tomatoes that are bigger than others in half. Put all tomatoes onto a tray and drizzle with one tablespoon of olive oil and season with salt and pepper. Halve and deseed the red chilli and place on the tray with garlic cloves (squashed with the back of the knife) and add to the tray. Toss everything and cook on the top shelf of the oven for 15 mins.

Peel and roughly chop the onions and put them into a hot saucepan with one tablespoon of olive oil. Turn the heat down to medium and leave to soften stirring occasionally.

Stir in balsamic vinegar and let it cook away and reduce down.

Take the tomatoes out of the oven and add everything to the pan of onions.

Use a stick blender to blitz the tomato mixture into a slurry.

This will be delicious served with our homemade garlic bread.