Ingredients:

• 6 plum tomatoes, quartered
• 1 large red pepper, deseeded & quartered
• 1 red onion, quartered
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 3 cloves minced garlic
• 2 tbsp balsamic vinegar (or Worcestershire sauce)
• 2 bay leaves
• 1 tsp oregano
• 2 cups stock (veg or chicken)
• freshly ground black pepper

Method:

1. Pre heat oven to 400, gas mark 6. Arrange the veg on a non-stick baking sheet, sprinkle minced garlic and balsamic vinegar over the veg.
2. Cook the veg in the oven for 30-35 minutes till slightly charred.
3. In a large pan, heat the oil and tomato paste over a medium heat for 3-4 minutes, add oregano and roasted veg, stock, bay leaves and pepper, bring to a boil. Cover and reduce to a simmer for 35-40 minutes.
4. Let stand for 3-4 minutes, remove bay leaves before blending with a hand-blender till smooth or, to desired consistency.
5. Serve with warm bread.

Serves: 4 portions