Ingredients (serves 4)

• 1.5kg of tomatoes
• 4 large red onions
• 4 tbls of balsamic vinegar
• 2 tsp of caster sugar
• 4 tbls of olive oil
• 3 pints of vegetable stock
• 2 large handfuls of fresh basil
• 2 cloves of garlic
• Salt and pepper

Method

1. Pre-heat the oven to gas mark 6.
2. Slice the tomatoes in half and place into an oven proof dish, then peel and slice the onions and garlic and add to the same dish.
3. Sprinkle over the balsamic vinegar, olive oil and sugar, then mix and bake in the oven for about 1 hour, stirring from time to time until they have softened and coloured.
4. Transfer to a large saucepan, add the stock and simmer over a medium heat for about 25 - 30 minutes or until the vegetables start to disintegrate.
5. Stir in the basil and liquidise.
6. Finally, pass the soup through a sieve and season according to your taste.
7. Serve with warm bread.

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