Roast Tomato Soup & Cheese Toastie

Method

1. Oven to 200°C / 400°F fan. Halve the tomatoes and put them cut-side up on a tray with the quartered onion and unpeeled garlic cloves. Oil, salt, pepper.
2. Roast 35 minutes until the edges are blackened in places. Those dark bits are the flavour — do not pull the tray early.
3. Squeeze the garlic out of its skins into a pot with everything else from the tray, add the stock, and simmer 5 minutes.
4. Blend until completely smooth, adding a splash of water if it is too thick. Season hard, then stir in torn basil.
5. For the toastie: butter the bread on the outside, fill with grated cheddar, and cook in a dry pan over medium-low heat for 3–4 minutes a side, pressing down, until deep golden.
6. Cut the toastie in half diagonally, because it tastes better that way.