Preheat your oven to 210°C. Place the tomatoes, cherry tomatoes, capsicum and garlic into a large roasting pan. Pour over 2 tablespoons of the olive oil and season generously with salt and pepper. Roast in prepared oven for 30 minutes or until the flesh of the tomatoes is softened and the skins are starting to char and blister.

Meanwhile, in a large saucepan heat remaining olive oil over medium. Add the onion and sauté for 10 minutes or until softened and starting to brown. Stir in the potatoes and cook stirring regularly for another 5 minutes. Add the tomato paste and sauté for a further two minutes.

Pour in the stock, stir to combine then cover and simmer for 15 minutes or until potato is fork tender.

Add the roasted tomato, capsicum and garlic into the pan along with the basil. Simmer for 15 minutes or until slightly reduced. Using a hand blender, blitz the mixture to a smooth consistency. Season to taste with salt and pepper. Serve with toast or grilled cheese on the side.