Penarth Nub News has teamed up with a local chef to provide recipes for you try out during lockdown.

Tom Hann, who usually cooks for the Pilot, has been creating these dishes while the restaurant is closed temporarily.

Today he brings you a slow roast tomato soup.

He said: ''This is, in my opinion, the easiest recipe yet, although it does take a grand total of 6 hours, which would usually put people off as a cooking time, but, as we are all locked down, I hope you will persevere.''

Ingredients:

• 20 vine tomatoes, (ordinary salad tomatoes would also be absolutely fine, and cheaper, as the cooking method will make any tomato really flavoursome)

• 1 white onion,

• 1tbs olive oil

• ½ tsp sugar

• Salt and pepper to taste.

Optionally:

• Rosemary

• Thyme

• Parsley

• 1 tsp tabasco

• 1 tsp Worcestershire sauce

• 1-2 cloves garlic

Method:

1. Peel the onion and then quarter both then onion and all the tomatoes.

1. Put onions, tomatoes and optionally peeled garlic and picked rosemary and thyme onto a rimmed baking tray and drizzle with the olive oil and sugar then toss.

1. Roast in the oven at 100-110 degrees C for approximately 6 hours.

1. Either in a blender or in a pan with a stick blender blitz the roasted vegetables with 1-2 cups of water depending on desired thickness.

1. Heat up in a pan over a medium heat adding the Tabasco and Worcestershire sauce here.

1. Serve with bread or cheese on toast and garnish with chopped fresh parsley if desired.

Amy Hann, the chef's sister, has provided the artwork for the series of recipes during the lockdown.