Ingredients

1 kg tomatoes, halved

equates to approximately seven large tomatoes

2 tbsp olive oil

150 g (1 cup) potato, peeled and diced

equates to one medium potato

1 onion, finely diced

2 cloves of garlic, finely diced

240 ml (1 cup) vegetable stock

½ tbsp balsamic vinegar

handful fresh basil to serve

 

 

 

Method

Preheat oven to 200 C.

 

Place tomato halves on a baking tray and drizzle
with one tablespoon of olive oil. Roast for 15 - 20 minutes or until soft.

 

Heat the remaining oil in a saucepan over a medium heat and add onion, garlic, and potato. Allow to cook for 5 minutes, stirring occasionally.

 

Add the stock and balsamic vinegar then cover and bring to the boil. Reduce heat and simmer for
15 minutes or until the potato is tender.

 

Add the roasted tomatoes to the stock mixture then blend until smooth. Add basil leaves to serve.