Roasted Tomato Soup (a la Delia)
1lb 8oz ripe tomatoes, skinned
3/4oz fresh basil leaves
1 tablespoon olive oil
1 clove garlic, peeled and chopped
1 tablespoon balsamic vinegar
4oz potato, peeled and chopped
1 heaped teaspoon tomato puree
Slice each tomato in half, put them on a baking tray with the cut side up, season with salt and pepper. Sprinkle a few drops of olive oil onto each one, followed by the garlic and a piece of basil leaf, making sure that the olive oil coats the garlic and basil. Roast the tomatoes for 50 minutes until the edges are slightly blackened.
While the tomatoes are roasting, boil the potatoes.
When the tomatoes are ready, remove the tray from the oven and scrape the tomatoes, plus all of the crusty bits and juices from the tray, into a food processor. Add the potato, tomato puree and vinegar and blitz into a not-too-uniform puree.
Reheat to serve.