1. Cut the tomatoes in half and arrange them, cut side down in a roasting tin. Roast in a preheated oven at 425F for 15 mins or until the skins are charred. 2. Remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them. Chop the flesh roughly, retaining the juice. 3. Heat the oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not colored. 4. Add the stock and tomato flesh and juices and bring to a boil. 5. Lower the heat and simmer for 5 minutes, then add salt and pepper to taste. 6. Serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful if they wish before eating. ---------------------------------------------------------------------------
Nutrition
Ingredients
