30 ml (2 tbsp) olive oil
900 g (2 lbs) British Classic Tomatoes, halved
1 small potato, peeled and sliced
300 ml (½ pint) water
5 ml (1 tsp) sugar
Lightly oil a roasting tin. Arrange the tomatoes, cut side uppermost in the roasting tin. Add the garlic cloves. Season and drizzle over the remaining oil. Roast in the oven 190°C (375°F/Gas mark 5) for 30 minutes.
Boil the potato in water until tender. Do not drain the water.
Skin the tomatoes and the garlic and put the tomato pulp and garlic into a food processor or blender with the cooked potato and potato stock and blend until smooth.
Transfer to a saucepan. Add a little extra vegetable stock or water if the soup is too thick. Stir in the sugar.
Did You Know?
British Tomato growers use an army of over 40 million beneficial predatory bugs called Macrolophus in summer to keep pests out of their crops, reducing the need for chemicals.