Methods 1) Place the tomatoes and red peppers in a roasting tin. Sprinkle over the garlic and drizzle over the olive oil and balsamic vinegar. Roast at 180°C for 1 hour. 2) After half an hour heat a small amount of oil in a large saucepan and fry the chilli for a couple of minutes. Add the potato, tomato puree and vegetable stock and simmer for 20-30 minutes until the potato is cooked. 3) Pour the contents of the roasting tin (including all the juices) into the saucepan and stir well. Blend until smooth. Serves 4.