And yet, strangely, very much like Heinz tomato soup.

Serves 2

1 tin of cherry tomatoes or plum tomatoes (cherry are a bit sweeter, but plum are fine)

1/2 a slice of white bread

1 teaspoon brown sugar

1 teaspoon red wine vinegar

1/2 teaspoon cayenne pepper

Salt

Water from the kettle

Bring the tinned tomatoes and their juice to a boil in a saucepan and add the torn up bread, sugar, vinegar and cayenne. Turn the heat off, leave for 5-10 minutes for the bread to absorb the liquid, and then puree, thinning to the right consistency with hot water from the kettle if you need to. (We have it a bit thicker than Heinz, but – importantly – thin enough to drink through a bowl with a built in straw.)

Season and liquidise. You can also add any leftover roast red onion, pepper or carrot (anything red-hued), if you’ve got it, before you puree.  Reheat gently, checking the seasoning, and serve with bread and butter.