Easy to prepare and ideal as a lunch or starter option.
Preheat the oven to 200°C/400F/Gas Mark 6. Place the tomatoes on the vine and garlic in a large roasting pan, drizzle with 2 tablespoon olive oil and roast in the oven for 25 minutes or until the tomatoes have burst. Remove from the oven and leave to cool slightly.
Squeeze the roasted garlic from its skin and remove the vine from the tomatoes.
Place the garlic flesh and roasted tomatoes into a large pan, add the sundried tomatoes, sugar, basil (reserving a few leaves for garnish), and 3 tbsp olive oil. Blitz with a handheld blender until smooth, then add enough liquid to rich the desired consistency.