Halve a kilo of ripe heirloom tomatoes, toss them with olive oil, salt and a few whole garlic cloves, and roast at 200 C for 35 minutes until the edges catch.

Squeeze the garlic out of its skin, tip everything into a pot with a handful of fresh basil and 500 ml of vegetable stock, and blend until smooth.

Serve with a swirl of olive oil and a slice of toasted sourdough. It keeps for three days in the fridge and freezes well.