roast tomato souprating:
1 kg ripe tomatoes (large, small or mixed)
1 red chilli
2 garlic cloves, halved
1 small red onion, finely chopped
4 tbsp fresh tarragon, torn (a generous sprinkling of dried tarragon does fine)
1 tbsp caster sugar
4 tbsp olive oil
2 tbsp sundried tomato puree (I whiz up about 8 sun-dried tomatoes into a puree)
750 ml, more or less, stock
Heat the oven to 220 C, 200 fan, gas 7. Cut the tomatoes in half and place in a large roasting tin. Add chilli, garlic, onion, tarragon and sugar. Scrobble them all together to mix. Season and drizzle with the oil. Roast for 25 minutes.
Add sundried tomato puree. If you haven't got any, take about 8-10 sundried tomatoes and whiz them into a puree. With a stick blender, blitz the soup until it's smooth. (Alternatively, cool the vegetables before placing in a blender with the sundried tomato puree.) Add stock until the soup reaches your preferred thickness. Check the seasoning and simmer until piping hot.