Ingredients:

• Sunflower oil
• 1 medium white onion
• 2 garlic cloves
• 10 Cherry tomato
• 800g tomato tinned tomatoes
• 1 tablespoon tomato puree
• 1 tablespoon potato starch
• 1 Veg stock cube
• Basil
• Olive oil
• Salt and Pepper

Instructions:

1. Roast cherry tomatoes until soft.
2. Sweat off chopped onion, when the onion is clear add garlic and stir in roasted Cherry tomatoes.
3. Cook on low for five minutes.
4. Add in puree and tinned tomato and simmer for 10 minutes. Then add potato starch to thicken.
5. Add stock along with salt and pepper.
6. Blend a handful of basil leaves then add for oil.
7. Serve with the oil on top and a slice of your favourite bread.