Cooking time: 1 hour
Dietary guidance: v v
about 15 - 20 tomatoes
1 large white onion finely chopped
3-4 sticks of celelry, finely chopped
6-10 cloves of garlic, dpending on how much you like
1 good bunch of basil
salt and pepper
Firstly cut all of the tomatoes in half from top to bottom and cut out the tough little bits where the stem was attached, lay in a single layer in a roasting pan, cut side up. Then peel oll the garlic and cut into 1/4 or 1/6 longways (depending how fat they are) and stick them in the tomatoes, they will cook and inpart a lovely roasted garlic flavour.
Next and drizzle with olive oil, about 2-3 tbls. Give the tray a little shake so the tomatoea are well covered then sprinkle with 2 tsp of salt, this halps to draw out the lovely juices. Put in a hot oven, about 180c for 40 mins
Then add a good slug of oil to a deep sauce pan and add the onion and a pinch of salt and sweat till soft but not coloured.
Check the tomatoes, dont worry if there a bit burnt here and there, there should be alot of juice in the pan, carefully pourabout 2/3 of this into the onions and celery mix, then turn the tomatoes over so there skin side up and give them another 15-20 mins.
You then want to pour the tomatoes in to your pan with the onion and celery mix. Add a tock cube and some water if it needs it and bring to a simmer, this is the point where your amalgamating all the lovley flavours. After about 10 mins add your basil and some pepper and either transfer to a blender or use a hand held whizzer. You want your soup as smooth as possible, but if your finding it hard add some liqued a bit at a time till you get the desired consistency, i like mine preatty thick. Now taste, it may need more salt and pepper, and possibly a little suger if need be. Make sure you can taste the basil, but that it doesn't overwhelm the soup. Then serve up, if you want to be posh add a swerl of cream or some croutons. Lovely.