Servings: 4

1kg ripe cherry tomatoes on the vine, red and yellow preferably 1kg ripe cherry tomatoes on the vine, red and yellow preferably
4 large tomatoes 4 large tomatoes
1 fresh red chilli 1 fresh red chilli
4 cloves of garlic 4 cloves of garlic
1 ciabatta loaf 1 ciabatta loaf
2 small red onions 2 small red onions
4 tablespoons balsamic vinegar 4 tablespoons balsamic vinegar
fresh basil - a small bunch fresh basil - a small bunch
crème fraîche - a few dollops, to serve crème fraîche - a few dollops, to serve
olive oil olive oil
salt & black pepper salt & black pepper

Pre-heat oven to 220°C and put a large saucepan on a low heat.
Pull the tomatoes off the vines, but leave some of their green tops. Quarter the larger tomatoes, put all the tomatoes into a roasting tray. Drizzle over a good lug of olive oil and season. Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Toss everything then put on the top shelf of the oven for 12 to 15 minutes.
Get another roasting tray and rip the ciabatta loaf into 8 equal chunks. Add a good lug of olive oil, a pinch of salt and put on to the bottom shelf of the oven.
Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat to medium and leave to soften, stirring occasionally for 3 to 4 minutes.
Stir 4 tablespoons of balsamic vinegar into the onions and let it cook away and reduce down, another 5 minutes or so.
Take the tray of tomatoes out of the oven and add everything to the pan of onions. Check the croutons, if they are crisp and golden turn off the oven, but leave them in there to keep warm.
Add most of the basil to the tomatoes; liquidise the tomatoes with a hand blender (or into a food processor, in batches). Season to taste.
Serve and add a dollop of crème fraîche, a drizzle of extra virgin olive oil and garnish with a few basil leafs and croutons.