Ingredients
- 1 kg ripe tomatoes, halved
- 1 whole head of garlic
- 1 large onion, quartered
- 600ml vegetable stock
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp balsamic vinegar
- Large bunch fresh basil
- Salt, pepper
Method
- Toss tomatoes, garlic head (top sliced off) and onion with oil; roast at 200°C for 35 min.
- Squeeze garlic out of its skin; blend with roasted tomatoes and onion.
- Add stock and balsamic; blend until smooth.
- Season; serve with torn basil and a drizzle of olive oil.