Roast tomato and red wine soup

Preheat oven to 220C fan forced.

Place washed tomatoes in a large roasting tray, scatter over the garlic cloves, drizzle with olive oil and season well. Cook 1-1½ hours, turning once or twice and stirring with a wooden spoon until tomatoes have cooked through, are collapsing and the skin has blackened.

At this stage, if you do not want a smoky flavour, remove burnt tomato skin with tongs and discard, otherwise leave on.

After the tomatoes have been in the oven for about an hour, place extra olive oil, onions and thyme in a large (4-5 litre) soup pot set over a medium to low heat. Cook slowly (10-12 minutes), stirring often, until soft and beginning to caramelise.

Add passata; cook stirring (2-3 minutes). Add red wine, increase heat, and cook (5-6 minutes) to evaporate.

Remove pre-cooked tomatoes from oven and transfer into soup pot along with onion and passata mixture. Add stock, if using, or water to adjust consistency of the soup. Bring to the boil, season to taste, and puree using a stick blender.

Add red wine vinegar to taste.