Serves 4

Ingredients

5 large tomatoes
1 small clove garlic, left in its skin
1 bay leaf
1 sprig of rosemary
1 tbsp olive oil
300ml low salt vegetable stock

What to do

1. Place the tomatoes in a roasting dish with the herbs, garlic and oil. Roast in a pre-heated oven at 180°C / gas mark 4 (moderate heat) for 15 mins.

2. Press the tomatoes and any liquid in the roasting dish through a sieve to remove the skins, pips and stalks.

3. Squeeze the flesh of the garlic and place in a large pan along with the tomato stock and vegetable stock. Simmer for 10 mins. Season and serve.

Good source of vitamin C

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