Starter: Serves 4. Total time: 1 hour

900g/2lb ripe plum tomatoes, halved

1 garlic clove, crushed
3 tablespoons Angostura
150ml/5fl oz olive oil
1 tablespoon demerara sugar
Salt and freshly ground black pepper
Vodka to taste
Sour cream (optional)
Chives (optional)

Pre-heat oven to 450F/230C/Gas 8.

Toss all the ingredients, except the vodka, sour cream and chives, together in a large roasting tin and season with salt and pepper. Cook in the oven for 30 minutes. Transfer the tomatoes to a food-processor and blitz. Pass through a sieve to catch pips and skin. Add 150ml (5fl oz) of water, taste and adjust the seasoning. Serve hot or cold with a dash of vodka added to the soup just before serving. If liked, decorate the soup with a swirl of sour cream and a sprinkling of chopped chives, and a splash of Angostura.