Tomato and Basil Soup with Pesto.

 

Quarter and de-seed half of your tomoatoes and place on a baking tray with a little oil and seasoning then roast in the oven until cooked, allow to cool.

With the reamining tomatoes score a cross on the top of them with a sharp knife and drop into a pan of boiling water.

When the water returns to the boil drain and when cool enough peel the skins from the fruits and de-seed. 

Add a chopped shallot, a small chopped stick of cellery and a small amount of chopped carrot to a pan and soften in oil.

When softened season with salt and pepper and add all the the tomatoes, along with some veg stock and a handful of torn basil leaves then simmer until everything is cooked through.

Biltz in a blender then return to the pan to reheat.

Serve with freshly made pesto and a few extra chopped basil leaves.