Method

• Skin the tomatoes, cut in half and arrange the halves on a large baking tray with the garlic cloves.
• Scatter the basil leaves over the tomatoes, drizzle with olive oil, season with salt and pepper and place into a preheated oven at 190ºC and cook for 50 minutes, until slightly blackened on the edges.
• Meanwhile chop the potato into 2 cm cubes and place in a saucepan with some salt, 570 ml boiling water and the tomato puree and simmer for 20 minutes.
• When the tomatoes are ready, remove from the oven, discard the garlic and place in a liquidiser with the potato mixture, and pulse until it is reasonably smooth. It is always good to leave a few larger lumps in soup.
• Put the soup back into the pan to heat, add the balsamic vinegar and a large tablespoon of basil pesto. Serve with Potato Bread.