Roasted tomato soup with pesto toast

Method

• Step 1
  Preheat oven to 200°C. Place tomatoes on a baking tray lined with non-stick baking paper and drizzle with olive oil and vinegar. Sprinkle with salt, pepper and sugar. Bake for 20 minutes or until very soft. Remove and set aside for 10 minutes. Place the roasted tomato and stock in a blender or, using a hand blender, blend until smooth. Strain tomato mixture through a sieve to remove any remaining skin or seeds. Place tomato mixture in a large saucepan and heat until warmed through. Meanwhile, thinly slice a baguette and toast until golden. Serve tomato soup with toasted baguette and pesto if desired.