Pre-heat oven to 200 degrees.
Chop tomatoes into quarters and place into a baking tray and drizzle 1 tbsp EVOO and a sprinkle of salt and roast for 30 mins.
Once the tomatoes are in the oven, peel shallots and crush garlic cloves skin on and place on a baking tray and drizzle with ½ tbsp EVOO and place in the oven for approx 20 mins until softened. Once removed from the oven, then remove garlic skins.
Heat a saucepan with 1 tbsp EVOO and add roasted shallots, peeled roasted garlic and fresh basil.
Saute for a few minutes and add the roasted tomatoes and 1-litre vegetable stock.
Bring to the boil and simmer for 20 minutes and place into a blender and blend until smooth.
Serve with a drizzle of extra virgin olive oil, salt & pepper. Tastes great with Curry Buckwheat Chapatis (link to recipe below) or some toasted sourdough and avocado!
If you love this recipe, don't forget to tag me in your photos @amysavagenutrition