Preheat oven to 190 C. Cut tomatoes and garlic bulb in half, drizzle over olive oil, salt and pepper and roast until just starting to colour.

Cut up the carrots, celery, onions and drizzle with olive oil and season.Put the rosemary in too and roast as above.

Allow tomatoes to cool and then roughly deseed and pull off the skin.Both of these techniques are simple as the seeds and skin will come away with just your fingers. Just do it roughly, some seeds and skin is fine. Squeeze out half the garlic cloves and put the other half in the fridge to use in a sauce or to make garlic butter with.It is beautiful stuff.

Put all the ingredients along with the crispy leaves of the rosemary in a large saucepan and use a stick blender, or  a food processor, to blitz to a puree before putting in the saucepan.

Bring to a simmer and let bubble away for ten mins or so.If it is a bit too thin then simmer for longer until its how you like it. You could chop up a potato (quite small) and roast along with the tomatoes to give a thicker soup if you like it that way.