2 c fresh basil, roughly chopped (extra leaves to garnish)
2 t worchestershire sauce
extra seasoning if required
Preheat the oven to 180 C. Put the tomatoes and red pepper in a large baking tray, drizzle with the first quantity of oil and salt and roast for 40 minutes.
In a large pot, heat the second quantity of oil over a medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the tomatoes, chicken stock, fresh oreganum, basil and worcestershire sauce. Bring to the boil, cover, reduce to a simmer and cook for 30 minutes.
Blend using a stick blender or food processor until smooth. Add extra seasoning if required.
Serve with crusty gluten free bread and extra basil leaves to garnish.