When I had a glut of homegrown tomatoes this year my mother gave a fab recipe to make tomato soup and its freezeable and totally yummy!!!!
2.5lbs of sliced tomatoes
4 cloves of unpeeled garlic
2tbsp Balsamic vinegar
2tbsp olive oil
2tbsp soft brown sugar
Mix all the ingredients together in a large oven proof pan and cook in the oven for about 20-25 minutes at 200 degrees until slightly charred.
When cool enough to handle rub all the ingredients through a nylon sieve with a wooden spoon into a large bowl or saucepan.
add 3/4 pint of vegetable stock and a good squidge of tomato puree and heat in the saucepan.
Add chopped basil if using…
Stir in a swirl of natural yoghurt before serving!