1kg selection of ripe tomatoes, quarter the
larger ones & leave cherry tomatoes whole
3 red peppers, seeded & quartered
2 medium red onions, peeled & quartered
4 garlic cloves, whole with skins on
1 red chilli, diced - optional
1 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp sundried tomato purée
500ml vegetable stock
salt & pepper
Pre-heat the oven to 200°C. Add the tomatoes to a baking tray along with the peppers, onions, garlic and chilli. Spoon over the balsamic vinegar and olive oil and coat the vegetables. Drizzle with the tomato purée and roast in the oven for 30 minutes. In a separate pan, bring the stock to the boil. When the vegetables are ready, take out the garlic cloves and squeeze them into the stock discarding the skins. Add the rest of the vegetables in batches and purée with a hand blender keeping a little bit of chunky texture. Season if needed - you could add a few drops of tabasco for extra heat.
Serve with toasted bread...and maybe add some pan fried slices of chorizo.