Pre-heat oven to 200c.

Toss the tomatoes in olive oil and salt. Place on a baking tray with the garlic cloves. Roast in the oven for about 20 minutes.

In a deep saucepan, add the can of chopped tomatoes, water, basil, italian herbs, salt and pepper.

Bring to a boil and then reduce to a simmer. Add in the roasted tomatoes and garlic. Allow to simmer for about 20 minutes.

Use an immersion blender to blend the soup. Alternatively, allow to cool and use a regular blender.

Blend until smooth and combined. Serve with additional basil.