Soup

... Roast tomato and basil soup 50ml (1/4 cup) Olive oil 1 onion 3 cloves of garlic 2 small carrots 1 stick of celery 8 large tomatoes Little honey for drizzling balsamic vinegar 1 litre of water 2 stock cubes 70g (2oz) Tomato puree Handful of fresh basil salt and black pepper The first stage is to roast the tomatoes. Cut the tomatoes in half and place them on a baking tray. Drizzle over some honey and then some balsamic vinegar. Sprinkle them with a little salt and place at the bottom or very low down in your oven. Slowly roast them so that they lose about half their moisture. This will take one to two hours. Heat the oil in a saucepan and slowly sauté the fine chopped onion, garlic, carrot and celery . When they are soft and browned add the water, roasted tomatoes, tomato puree and the stock cubes. Bring the soup to the boil and simmer for about twenty minutes. Add

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