This is a great soup – full of flavour, rich and warming for cold winter days if you blitz it with a hand blender and serve.  If you prefer a smooth soup, pass it through a sieve or mouli to take out the bits and serve either hot or cold.

1Kilo fresh, ripe red tomatoes

2 tins peeled plum tomatoes

1 tin coconut milk

2 medium red onions

1 red chilli or to taste

1 1/2 tbsp freshly grated root ginger

1 clove garlic – finely sliced

2 tbsp soft brown sugar

2 tbsp fish sauce

good bunch fresh basil

1. Cut the onions and fresh tomatoes into wedges, spread out onto a baking tray, sprinkle over the garlic, drizzle with olive oil, season with salt and pepper and roast at 200C/400F/Gas6 for 20 – 30min.
2. In a pan, cook the ginger, chili and basil for a few minutes.  Add the tinned tomatoes and coconut milk.  Simmer for 5 min with the lid on, then turn the heat off and allow the contents to infuse until the roasted tomatoes and onions are ready.
3. Once the roasted tomatoes and onions have become slightly charred round the edges, remove from the oven and tip into the pot with the other ingredients.
4. Bring the pot back to a simmer, add the sugar and fish sauce.  Blend with a hand blender and adjust the seasoning.
5. Pass through a sieve or mouli if you would like a smooth soup.