Roasted Tomato Soup

2 pounds Roma Tomatoes

5 garlic cloves

2 tbsp olive oil

1 tsp basil, fresh or dried

1 onion, chopped

1 red chilli, chopped

2 tbsp balsamic vinegar

2 tsp brown sugar

1 tbsp flour

4 cups vegetable broth or stock

1/2 cup parsley, chopped

On a baking sheet place the peeled garlic cloves. Halve the tomatoes and lay them on the baking sheet cut side up. Sprinkle with olive oil, salt, fresh ground pepper and basil. Roast at 400 for about 30 minutes. Remove garlic after 20 minutes. Meanwhile, in a skillet toss in the olive oil, onion and chilli. Cover and cook for 10 minutes over medium high heat. The roasted tomatoes and garlic can be chopped and tossed into the skillet. Add the vinegar and sugar. Stir and cook for about 1 minute then add the flour. Stir gently for about a minute. Now add the vegetable broth and bring to a boil. Simmer for about 5 minutes. Season with Salt and Pepper to your taste. Add chopped parsley to the soup just before serving.

Note: This serves about 4 and takes a little over an 1 hour to cook.