2kg vine-ripened tomatoes
6 garlic cloves, peeled
1 small carrot, diced
1/2 small fennel bulb, finely chopped
60 ml (1/4 cup) extra virgin olive oil
2 tbsp sea salt
freshly ground black pepper
a handful of fresh basil leaves (optional)
extra virgin olive oil
Preheat the oven to 200 degrees celsius (400 degrees fahrenheit). Place the tomatoes, garlic, carrot and fennel in a roasting tin. Drizzle with olive oil and sprinkle with salt and pepper. Cover with foil and bake for 1 1/2 hours. Uncover and bake for another 30 minutes, or until the vegetables are well cooked.
Transfer the vegetables to a food processor or blender and blend until smoothish with a little texture. If you prefer smoother soups, you can pass it through a sieve.
Serve in soup bowls. Top each with basil leaves and a drizzle of olive oil.
Yummy served cold, warm or piping hot!