Heat the oven to 220 C. Arrange the tomatoes in a large roasting tin in a single layer, drizzle over half the oil and roast for 20 mins.
Take off the vine then tip into a liquidizer with roasting juices. Add a good dose of salt, pepper, sugar, basil and the other half of the olive oil and liquidizer.
Pass through a sieve and gently reheat in pan. Serve with crusty bread.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (75%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 9.6mg||0 %|
|Potassium 447.4mg||12 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 5.6g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 126
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