When I use the oven to roast or bake something, I like to make use of the lower shelf too. I usually make cookies, flapjacks or roast vegetables, such as pepper, garlic, aubergine or courgette for other dishes during the following days. Roasted tomatoes make an excellent base for pasta or meatball sauces, or I just blend them into a hearty soup. This roasted tomato and garlic soup is really delicious – if you add less stock you’ll get a lovely pasta sauce. On this occasion I served it with crumbled feta, which made the soup more filling and even more tasty – but without the added cheese you’ll have a vegan, dairy-free, super healthy soup!