Ingredient:
1 kg (2 lb) ripe tomatoes
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, coarsely chopped
1.5 litres (2 ½ pints) chicken or vegetables stock
Salt and black pepper
Pesto, to serve

Method:
Cut the tomatoes in half and arrange them, cut-side down, in a roasting tin. Roast in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15 minutes or until the skins are charred.

Remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them. Chop the flesh coarsely, retaining the juice.

Heat the oil in a large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured.

Add the stock and the tomato flesh and juice, and bring to a boil. Lower the heat and simmer for 5 minutes, then add salt and pepper to taste.

Serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful before they eat.