Scale

5 medium sized tomatoes
1 large red pepper
4 – 5 large garlic cloves
5 – 6 black peppercorns
2 tablespoons olive oil
1 teaspoon sea salt
1 tablespoon honey
1 heaped teaspoon cayenne pepper
1 vegetable stock cube dissolved in 500 mls of water OR 500 mls of fresh vegetable stock
100 mls fresh cream
7 – 8 basil leaves (chopped)

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Preheat oven to 200 degrees Celsius. Line a baking tray with parchment paper.
Cut tomatoes and red peppers into thick chunks and roast in the oven for 40 minutes.
Once done, put them in the blender along with the garlic, peppercorns, olive oil, salt, honey and cayenne pepper.
Add a little stock to the blender to make a smooth paste.
Pour it into a saucepan, add the rest of the stock and on high heat bring it to a boil.
Once boiling, lower the heat to a simmer and add the cream and chopped basil.
Cook for 25 minutes on medium low heat and serve hot either plain or with a cheese toastie.
Drizzle some olive oil and cream before serving.