1kg Tomatoes
2 Onions
6 Garlic cloves
2 tbsp Olive oil
1 tbsp Sugar
1 tsp Salt
Black pepper
4dl Vegetable or chicken stock

Preheat the oven to 220 degrees celsius.
Peel the onions (Don't peel the garlic). Chop the onion into rough pieces. Flatten the garlic with the peel still on.
Split the tomatoes in half. Put them onto a baking tray, add the onions and garlic. Add olive oil, sugar, salt and black pepper.
Roast them in the oven for 40 minutes. Remove the peels from the garlic and add the ingredients into a pot.
Add the vegeatble or chicken stock.
Let the soup simmer for about 30 minutes. Season the soup with salt, sugar and black pepper.
Puree the soup and serve!