Ingredients:

• 1/4 cup olive oil;
• 1 onion, finely chopped
• 1kg ripened tomatoes, roughly chopped;
• 3 garlic cloves;
• 1 tsp caster sugar;
• 600ml vegetable stock

Method: Preheat the oven to 200°C. Heat oil in a shallow ovenproof casserole, add onion and cook over low heat, stirring occasionally until softened. Add tomatoes, garlic, and sugar, and season well with salt and pepper. Roast uncovered in oven for 20 minutes, then allow mixture to cool. Puree in a blender, adding a little of the stock if the mixture is too thick. Return to pan and add remaining stock. Serve with toast slices.