roasted tomato soup

I made this while missing tomato soup from the UK
I would normally make it with red onion but I had none on hand but had a lot of dried minced onion

at least 2 types of tomatoes I use cherry and vine (enough to cover the dish your using)
1 tablespoon of oil
2 or 3 cloves of garlic
1 teaspoon of brown sugar
splash of balsamic vinegar
good amount of dried minced onions
at least 1/3 table spoon of dried basil (I properly use at least 1 tablespoon if not more)
chicken stock (the amount depends on how much tomato mix you because you don't want it too thick or too runny)

place all ingredients in to a oven proof dish except the chicken stock
cut the larger tomatoes and don't worry about the cherry tomatoes
add all the other in dish, mix well and roast for about 1 hour at 250 degrees
remove from oven and when cooled put mixture with chicken stock in a food processor and blend
then sieve the mixture....you should be left with a very small amount of the mix and a beautiful tasting tomato soup.
The small amount of left over mix I add to spaghetti sauces or spread it on chicken then just bake the chicken

Hummus without tahini

2 cans of chickpeas liquid reserved

1/2 fresh lemon juiced

3 cloves of fresh garlic minced

small splash of sesame oil

white pepper (a good shake)

drain the chickpeas and reserve the liquid.

in a food processor add the chickpeas, lemon juice, pepper and minced garlic

turn on processor and the mixture should become like a very thick paste.

slowly add the liquid from the chickpeas until a constancy you require