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- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
- In a large, deep roasting tray, combine the carrot, celery and onion. Place the tomatoes on top, cut side-up, and add the garlic cloves. Drizzle with the balsamic vinegar and olive oil and season well with salt and black pepper.
- Roast for an hour and a half. Remove from the oven and set aside to cool slightly, then transfer to your food processor. Add the vegetable stock, a handful of fresh basil and one-third of the Parmesan, then whizz until completely smooth. Taste and add seasoning if necessary.
- Serve warm with some crusty bread, lots of freshly grated Parmesan and some fresh basil leaves on the top.
Per Serving: 235kcals, 16.4g fat (5.1g saturated), 15g carbs (7.8g sugars), 10.7g protein, 3.8g fibre, 0.301g sodium
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