• 1 kg ripe plum tomatoes (washed and halved)
  • 3 tblsp olive oil
  • 3 garlic cloves (peeled)
  • 1 large onion
  • salt and freshly ground black pepper
  • 2 tsp light brown sugar
  • 175 ml light chicken, vegetable stock or water (approximately)


  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Place the halved tomatoes onto a flat baking tray and drizzle lightly with a little olive oil. Season with a little salt and pepper.
  • Place in the oven and roast for 45-60 minutes until the tomatoes are very soft and slightly coloured.
  • Meanwhile heat the remaining oil in the pan and add in the chopped onion and garlic and sauté gently-without colour for 3-4 minutes.
  • Add in the roasted tomatoes and continue to cook for a further 5-6 minutes.
  • Add in the stock (perhaps not all of it depending on the juiciness of the tomatoes.)
  • Bring to the boil and then pass the soup through a blender to puree the soup.
  • Correct the consistency with additional stock and the seasoning with a little salt and pepper.
  • Transfer to a large jug and chill for at least 4 hours. Garnish with basil pesto.