• 100ml oil (you can use a little less)
• 1kg vine tomatoes
• 1small onion (chopped)
• 3garlic cloves (Sliced)
• 150g sun dried tomatoes (That were in oil)
• 3springs of fresh basil
• 3sprigs of fresh coriander
• 2tbsptomato puree
• 2tbspbalsamic vinegar
• 750ml veg stock
• Salt & Pepper to taste (I don't add any I don't think it needs it)
• Oat or cashew cream to garnish

Instructions

1. 1

   Heat oven to 220 (200 for fan assisted) and heat a baking tin

2. 2

   Pour the oil into the hot tray with the onion, garlic and fresh whole tomatoes

3. 3

   Roast for 15 mins

4. 4

   Stir in the sun dried tomatoes, scatter the herbs and roast for another 10 mins

5. 5

   Mix in the tomato puree and cook for another 5 mins

6. 6

   Pour it all into a bowl, add the balsamic, stir and leave for 30 mins

7. 7

   Blitz with a stick blender and then add the stock and blitz some more

8. 8

   Serve with a swirl of cream