Tomato n Chilli Soup.
12 large vine tomatoes
2 red onions
2 red chillis
Fresh basil roughly chopped
Extra virgin olive oil
Half the tomatoes. Cut onion into segments. Chop the chilli and remove the seeds. Place all onto a baking tray and drizzle with a little olive oil. Roast the veg in the oven (200 degrees) for 30 minutes.
Remove the roast veg and place it in a blender along with the basil. Blend until it reaches a smooth consistency.
If you have any left overs you can freeze this for another day