Start by whacking the oven up to 200ºC (fan) placing the tomatoes on a roasting tray, drizzle in olive oil and coat in a generous pinch of salt and roast for 25-30 minutes
In a food processor add all of the ingredients and blitz until creamy smooth, plate up then top with the roasted tomatoes, a generous glug of extra virgin olive oil, pepper, chilli flakes and fresh oregano or basil
