Method

1. 1.

   For The Roasted Tinned Tomato Soup:

   Prepare the ingredients • Pour the tinned tomatoes into the sieve and catch the juice in the bowl • Peel the garlic • Peel and halve the red onion, then cut one half into 4 wedges and dice the other

   Roast the tomatoes • Spoon the tomatoes into a roasting tin • Add 2 of the garlic cloves and the onion wedges to the tin • Drizzle over a

   tablespoon of olive oil, sprinkle over the sugar and season with salt and pepper • Put the tin in the oven and roast for 30 minutes, stirring halfway through

   Prepare the croûtons • Cut the bread into 2cm cubes and tip them into a bowl • Add the olive oil, salt, pepper and oregano and toss to combine • Spread the mixture over the lined baking tray, put the tray in the oven and roast for 8–10 minutes, until golden and crispy

   Prepare the base • Pour the remaining tablespoon of olive oil into the saucepan and place it over a medium heat • Add the onion and a pinch of salt and cook, stirring, for 4–5 minutes • Crush the remaining garlic clove into the pan and stir for 1 minute • Add the tomato purée and oregano and stir for 2 minutes • Add the reserved tomato juice from the tin and the vegetable stock and simmer for 7–8 minutes • Take the pan off the heat and set aside to cool

   Blend the soup • Take the tin out of the oven and leave it to cool for 5–10 minutes • Pour all the ingredients for the soup into the blender and blend until completely smooth • Pour

   the soup back into the pan and simmer for 5 minutes over a medium heat, then taste and season

   Serve • Transfer the soup to serving bowls, top with the crispy croûtons, season with salt and pepper, drizzle with a little olive oil and serve immediately

2. 2.

   For The Roasted Tinned Tomato Pasta
   

   Roast the tomatoes • Pour the tomatoes into the sieve and catch the juices in the bowl • Transfer the chopped tomatoes to the lined roasting tin • Drizzle with 1 tablespoon of the olive oil and sprinkle with the 2 teaspoons sugar • Season with salt and pepper • Put the tin in the oven and roast the tomatoes for 30 minutes

   Make the base for the sauce • Peel and finely dice the red onion • Pour the remaining olive oil into the frying pan and place over a medium heat • Add the onion to the hot pan with a pinch of salt and stir for 6–7 minutes • Peel the garlic, grate it into the pan and stir for 1 minute • Add the tomato purée and stir

   for 1 minute • Add the reserved tomato liquid from the tin, stir and then turn the heat right down to a simmer

   Cook the pasta • Add the pasta to the pan of boiling salted water and cook according to packet instructions

   Mix and serve • Scrape the roasted tomatoes and all the juices into the frying pan and stir to combine, adding a little pasta water to the pan to loosen it if necessary • Taste and season with salt, pepper and sugar • Drain the pasta and fold it into the sauce • Spoon into bowls, garnish with fresh basil leaves, if using, sprinkle over a little black pepper and serve immediately