- 7 ripe tomatoes, cut in half
- 2 garlic cloves, unpeeled
- 1 tsp olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. dark brown sugar
- 1 tbsp. tomato puree/paste
- 300 ml/ ½ pint/1 ¼ cups vegetable stock
- 6 tbsps. natural/plain yogurt
- 2 tbsps. freshly chopped basil
- salt and freshly ground black pepper
- small basil leaves, to garnish
Preheat the oven to 200°C/400°F/Gas Mark 6. Evenly spread the tomatoes and garlic in a single layer in a large roasting tin/pan.
Mix the oil and vinegar together. Drizzle over the tomatoes and sprinkle with the dark brown sugar.
Roast the tomatoes in the preheated oven for 20 minutes until tender and lightly charred in places.
Remove from the oven and allow to cool slightly. When cool enough to handle, squeeze the softened flesh of the garlic from the papery skins. Place with the charred tomatoes in a nylon sieve over a saucepan.
Press the garlic and tomato through the sieve with the back of a wooden spoon. When all the flesh has been sieved, add the tomato puree/paste and vegetable stock to the pan. Heat gently, stirring occasionally.
In a small bowl, beat the yogurt and basil together and season to taste with salt and pepper. Stir the basil yogurt into the soup. Garnish with basil leaves and serve immediately.