I roast, cut in half tomatoes drizzled with olive oil & seasoned with ground black pepper & salt, poke in some whole cloves of garlic. roast till done,then liquidise & sieve,dilute with veg or chicken stock & add chopped basil. I add some balsamic vinegar to taste & sometimes a bit of sugar. reheat & serve,its to die for. freezes well,I usually freeze without extra stock to save space