3lbs cherry tomatoes
2 onions chopped
4 cloves of garlic (roughly chopped)
600ml chicken or vegetable stock
2 tablespoons dairy free butter
2 tablespoons gluten free s/r flour
1 teaspoon salt
2 teaspoons sugar to taste

METHOD

1. put tomatoes, garlic,and onion into a large oven proof dish
and put in the oven to roast until tomatoes start to go black
gas 7 220c

2. when cooked put through a blender with the stock and blitz
then put through a seive and discard any left overs

3. melt the butter and then add the flour to make a roux
and then add the salt then little by little add tomato
mixture and bring to a smooth consistancy

4. add the sugar according to taste