- 800g ripe cherry tomatoes, in assorted colours
- 5 tbsp olive oil
- 4 cloves garlic
- 1 Spanish onion, chopped
- 3 tbsp balsamic vinegar
- 1/2 bunch basil, leaves torn
- Creme fraiche, to serve, optional
Preheat oven to 220C. Pick green tops off tomatoes and put in a roasting pan with 2-3 tablespoons olive oil, a sprinkling of salt and garlic cloves, unpeeled. Toss everything together and cook on the top shelf of the oven for 15 minutes. Meanwhile, cook onion in a large saucepan over a lowheat with the remaining olive oil for 10 minutes, until soft and translucent. Add balsamic vinegar to the onions, stir and reduce for 5 minutes.
Remove tomatoes from oven and carefully skin the garlic, using two forks to extract the flesh. Add tomatoes and garlic to onions. Pour mixture into a food processor. Add basil and whiz, leaving the soup quite chunky. Pour soup into bowls and drizzle with olive oil and creme fraiche, if desired.