When the first properly cold week arrives, few things are as comforting as a bowl of tomato soup made from tomatoes roasted until they collapse and caramelise.
Halve two kilos of ripe tomatoes, toss them with olive oil, garlic, thyme and a pinch of sugar, and roast at a low temperature for about two hours.
Blend the roasted tomatoes with a little stock until smooth, then season generously. A spoonful of cream or a drizzle of good oil finishes it.
Serve with grilled cheese, crusty bread, or simply a handful of torn basil.