6 beefsteak tomatoes, halved and cored
2 leeks, white and green parts cut in one-inch pieces
2 carrots, sliced
4 garlic cloves
2 tablespoons olive oil
Non iodised salt and pepper, to taste
3 cups chicken stock
¼ cup fresh basil, chopped or 2 tablespoons dried basil

Toss all vegetables and seasonings in a roasting pan. Drizzle with olive oil. Bake in a single layer at 200 degrees Celsius until cooked (about an hour). Using tongs peel off tomato skins and discard. In a saucepan, heat the broth and vegetables. Simmer for 10 minutes. Purée in batches in the blender. Stir in basil.