Prep time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Preheat the oven to 180/350/gas 4
Lay out the tomato halves upwards in a roasting tin and season with salt and pepper. Sprinkle over the sugar and herbs and lightly splash them with vinegar. Place a pinch of garlic onto each tomato and finally drizzle with two cap-fulls of the oil. Roast for 40 minutes until the tomatoes take on colour and smell fantastic.
Meanwhile, chop the onions, celery, apple and saute them in a tablespoon of oil. When they start to become translucent, add the chilli (if using), bay leaves and continue to saute until they are soft.
Add the tomatoes, and then give the whole pot a good stir and add enough water to cover the vegetables by about 3cm. Add the bouillon and tomato puree and bring to the boil. Once it has come to the boil, turn it down to a simmer and cook for 20 minutes.
Take off the hear, remove the bay leaf and whizz with a hand blender. Taste and season with salt and pepper as necessary.
DOWNLOAD OR PRINT RECIPE HERE.
If there is any soup leftover freeze it or use it as a fresh tomato sauce for pasta or gnocchi or spoon it over the base of pizza for a meal in minutes.”