A Little Summer Taster:

Cook time: 25 minutes

Prep time: 10 minutes

Serves: 6-8 little tasters

8 large fresh tomatoes

400gm tin of cannellini beans

250ml olive oil

6 stalks fresh rosemary

6 cloves garlic, crushed

Flaky sea salt

Turn your oven onto 200*c fan bake.

Take your fresh tomatoes and slice them in half horizontally. Place them onto a oven tray and drizzle with a touch of oil, sprinkle of salt and a couple crushed garlic cloves. Cook for 25 minutes or until the tomatoes are starting to collapse. Remove and allow to cool.

While the tomatoes are cooking, take a small saucepan and gently heat the remaining oil with the rosemary stalks and garlic until just simmering. Turn off heat and allow to infuse. When you're ready to blend, remove the rosemary stalks.

To make the soup:

Drain the beans and blitz in a food processor along with the freshly roasted tomatoes. While the food processor is working, slowly pour in the oil and continue to blitz until smooth. Season to taste and serve at room temperature.

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