Tasty summer tomato soup

This soup is really lovely for a summer evening or lunchtime and so very easy to make.

First, you get some largeish tomatoes (I used 12 to make lunch for two people) and place them in a baking tray with some peeled cloves of garlic and a drizzle of olive oil. Roast the tomatoes at about 200°C for about half an hour until they look like this:

Then tip the contents of the baking tray (including all of the lovely juices) into a large saucepan and blend roughly with a hand-blender. Season with salt, pepper, oregano and basil to taste and serve with a swirl of balsamic vinegar.