1.5kg Marzanino tomatoes on the vine (retain 500g on the vine for garnish)
2 tbsp olive oil
2 red onions, roughly chopped
4 garlic cloves, chopped
1 head of celery, roughly chopped
2 large carrots, roughly chopped
2 ltr vegetable stock
4 fresh bay leaves
salt and pepper to season
Preheat the oven to 200°C. Place 1kg of the tomatoes, the red onion and garlic in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for 20 minutes until softened and slightly charred.
While tomatoes are in the oven, place a large pan on the heat and place 1 tbsp of olive oil with the roughly chopped celery and carrot into the pan and sweat off until softened.
Add the cooked tomatoes, onion and garlic to the pan with the softened celery and carrot; pour over the vegetable stock and the bay leaves and leave to simmer over a moderate heat for 1 hour.
Place the remaining tomatoes on the vine in the oven for 10 minutes or until slightly softened and keep for garnish.
After 1 hour transfer the tomato soup to a blender and blend; for an extra smooth texture pass the blended soup through a conical strainer or sieve. Season to taste and ladle into bowl and serve with the tomatoes on the vine and fresh crusty bread. Drizzle with olive oil.