Method
Pull the tomatoes off the vine. Quarter larger ones and put all the tomatoes into a roasting tray. Drizzle over olive oil and season.
Add the chilli and crushed garlic cloves, toss everything and put on the top shelf of the oven for 12–15 minutes.
Peel and roughly chop the onion and put into a saucepan with olive oil and a pinch of salt. Turn the heat up to medium and leave to soften.
Stir balsamic vinegar into the onions and let them reduce down.
Take the tray of tomatoes out of the oven and add everything to the pan of onions. Carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil along with crème fraîche and whiz up.
Season to taste and top with a dollop of crème fraîche, a few basil leaves and a drizzle of the extra virgin olive oil. Serve with homemade tomato bread.