Method

Heat your oven to 160 then bake the tomatoes and garlic on a lined oven tray for 15 minutes or until the skin of the tomatoes start to blister and your kitchen smells like Tuscany.

While they are in the oven heat a few glugs of oil in a pot and over a really low heat start cooking the onion, carrot, chilli if using and basil stalks, stirring regularly.

Once the tomatoes are ready transfer them and the garlic (remove the skins) to your pot with the other veg. Pour in the stock, white wine vinegar, sugar, salt and basil leaves and bring to the boil. Reduce to a simmer then cook gently for 20 minutes or so.

To make the toasts drizzle each slice generously with olive oil and sprinkle with salt then bake in a hot oven until golden and hard – around 3 minutes – then turn them over and bake for a further minute. Spread generously with ricotta then pop back in the oven (turn off the heat) to warm the cheese.

Remove the basil stalks from the soup then puree until smooth using a handheld blender. It’s best to do this with the heat off. Stir through the mascarpone and bring it back up to a simmer. Have a taste here as the creaminess would have diluted the salt/sugar balance so you may find you want to add a pinch more of each. If you’re finding it a bit dull (the flavour will depend on the quality of tomatoes used) add the tiniest bit more white wine vinegar. Drizzle the soup and toasts with olive oil before tucking in.