Preheat the oven to 180°C.

• Arrange the tomatoes, onion and garlic in a roasting tray.

• Drizzle generously with olive oil.

• Sprinkle with oregano and sea salt before tossing everything together.

• Roast for 25–35 minutes until the vegetables are deeply caramelised.

• Squeeze the roasted garlic cloves from their skins.

• Transfer everything to a blender.

• Add the basil and stock before blending until completely smooth.

• Taste and season if required.

• Serve with a spoonful of Greek yoghurt and extra basil.