Tomato soup

What?? No salt and fat? again??

Well, this was quite nice too, rich, thick and flavoursome.

500g tomatoes (the richer the better)
1 tsp powdered garlic
one finely chopped small onion, or 2-3 shallots
salt and pepper
olive oil
200g potatoes,
1 medium carrot
handful of chopped coriander or basil
700g jar of tomato passata
sugar

1. Preheat your oven to 190C

2. Put the tomatoes in a bowl and pour over boiling water to cover them. Drain after a minute and peel off the skins.

3. Chop in two and remove the green core bits, and seeds if you don't like 'em.

4. Arrange them tightly on a baking tray or large casserole pot, sprinkle with the powdered garlic, a couple of pinches of salt and a generous amount of black pepper. Then place the finely chopped onion across the them and finally drizzle lightly with olive oil. Place in the oven to bake uncovered for 40mins.

5. Meanwhile, peel and boil your potatoes and carrot in 400ml water. When done, (after 20-25mins), strain and set the potatoes and carrot to one side, and reduce the liquor by a third.

6. Place the tomatoes and juices, the potatoes and carrots, the cooking liquor, adding the coriander/basil, into a food processor, and blend til as smooth or coarse as you like.

7. Pour out into a large saucepan, and add the sugar and passata. Very gently heat it up. Add sugar/salt/pepper etc to taste. Small warning: it's more filling than it looks.