6 tomatoes cut in half lengthways – they can be soggy and on the verge of the bin – seriously!
3 garlic cloves, peeled and whole
6 thyme sprigs
Basil – either a handful of fresh leaves or a tablespoon of dried
1 litre vegetable stock
Fresh oregano leaves picked– about a tablespoon (use dried if you have it, save those pennies and time!)
Extra virgin olive oil
Whatever bread you like to serve
Instructions
Preheat oven to 200 degrees
In an oven tray place the tomatoes (flesh side up), garlic and thyme and cover with a generous glug of olive oil – aim for a tablespoon or more. Season with pepper and salt if desired
Place in the oven for 30-35 minutes so the tomatoes are roasted (and the tray smells amazing when you remove it)
In a pot heat stock on medium heat then safely transfer the contents of the tray to the pot (you shouldn’t need more oil because there should be some leftover in the tray)
Add basil and oregano and simmer for 15 minutes
Use a stick mixer or food processor to blitz the mixture until smooth
