Serves: 4-6 portions

Preparation time: 25 minutes

Oven temperature: 200°C

Cooking time: 40 minutes

  • 1 kg fresh tomatoes
  • 1 garlic bulb
  • 2 onions, cut in quarters
  • 50 ml olive oil
  • 30 ml balsamic vinegar
  • 15 ml sugar
  • 45 ml Parmesan cheese, grated
  • 30 ml tomato paste
  • 1 tin (410 g) chickpeas, drained and rinsed
  • 400 ml vegetable stock
  • salt and freshly ground pepper, to taste
  • fresh basil

1 Preheat the oven. Halve tomatoes and place, cut-side up, on a baking tray. Halve the garlic bulb and place with the tomatoes and quartered onions on the tray. Drizzle olive oil and balsamic vinegar over and sprinkle with sugar. Grill in the oven for about 20 - 30 minutes or until soft and the tips start to change colour.

2 Place tomatoes and onion in a food processor and squeeze the garlic out of their skin before adding to the tomatoes and onion in the food processor. Puree until smooth. Scrape the mixture into a pot and stir in tomato, chickpeas and the vegetable stock. Bring to the boil. Mash the chickpeas with a potato masher.

3 Stir in parmesan cheese. Season to taste with salt and black pepper and simmer for a few minutes. Serve hot with open cheese and bacon sandwiches and garnish with fresh basil.

FOR CHEESE AND BACON OPEN SANDWICHES: 400 ml grated cheese, 1 beaten egg, 7,5 ml mustard and 30 ml milk. Spread the mixture over slices of bread on a baking tray and place strips of crispy bacon on top. Grill in a preheated oven until golden brown.