1kg tomatoes
1garlic bulb halved
2 celery stalks chopped
2-3 tbs olive oil
1tbs balsamic vinegar
1/2 small red chilli deseeded
509ml fresh chicken stock
2 tsp tomato purée
1/2 lemon
1/2 peeled chopped small potato
Cream for pouring
Seasalt black pepper
Fresh basil leaves
Halve the tomatoes chop the celery and scatter in an oven proof tray with the garlic halves and the chilli. Drizzle with oiive oil. season well splash with balsamic vinegar then cover with foil and roast for around 45 mins . Tip all into a saucepan, squeeze out the garlic, add some torn basil leaves the potato cubes , the stock season and allow to simmer til the potato is cooked through. Blitz smooth add a squeeze of lemon, adjust the seasoning, add a splash more cream or crème fraiche garnish with basil and serve with warm walnut bread and anchovy butter ..