Tomato Soup

6 Big Beefsteak Tomatoes
1 Red Pepper
1 Orange/Yellow pepper
2 Red onions
1 Brown onion
6 Garlic cloves
Olive oil
Salt and pepper
Brown sugar
Balsamic vinegar
Beef stock

1. Roughly chop the veggies up and stick in a roasting tin. Drizzle with olive oil, balsamic vinegar and then season. Sprinkle with brown sugar, not too much, roughly 2 or 3 pinches. Stick in the oven until everything is reasonably browned, turning a few times throughout. Should take about 45 mins depending on your oven. 
2. Once out of the oven, stick the tomatoes to one side to cool and the rest of the veg into a deep pot/pan. Once the tomatoes have cooled slightly, remove the skins and discard. Add the peeled tomatoes to the pot and cover with beef stock, about an inch more than the veg. 
3. Simmer for half an hour. At this point, taste and add more seasoning if necessary and tomato purée if it needs it.
4. Leave to cool slightly and then blitz.