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Preheat the oven to 180ºC/350ºF/gas 4.

Peel and finely slice the garlic, then pick the basil leaves, finely slicing the stalks.

Prick the cherry tomatoes and place in a roasting tray, scatter over one of the sliced garlic cloves and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with sea salt and black pepper, toss to coat, then roast for 20 minutes to intensify the flavour.

Meanwhile, heat a lug of oil in a large pan, add the remaining garlic and the basil stalks and fry for 1 minute, or until softened.

Tip in the tinned tomatoes, breaking them up with a spoon, then add 1 tin's worth of water. Bring to the boil, then reduce to a simmer for 15 minutes.

Tear in the bread up, mix well and season to taste. Tear in most of the remaining basil leaves and let the soup sit on a low heat for 10 minutes.

By this time the roasted tomatoes will be done, with juice bursting out of their skins, so add them to the pan, remembering to scrape all the lovely juices and sticky bits from the bottom of the tray.

Give the soup a good stir – you're looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water, if needed.

Remove from the heat, add 6 tablespoons of extra virgin olive oil, and divide between your bowls. Serve with the remaining basil torn over the top.