Chop your tomatoes, peppers onion & garlic & pop into a baking dish with the olive oil, oregano, paprika, salt, pepper and chilli flakes
Bake at 200°C for 45-60 mins.
Add everything to a pot, squeeze in your garlic (it’s hot!)
Stir in the tomato purée and cook for 1-2 mins then add 500ml vegetable stock & simmer for 10 mins.
Add the fresh basil and blend until smooth.
Stir through the double cream and season to taste. if your tomatoes are a little acidic, add a tiny bit of sugar.
