Lay the fresh herbs into a rectangular oven proof dish and spread the tomatoes, peeled garlic cloves and shallots over the top. Drizzle over the Olive Oil.
Roast in the oven at 120C for an hour.
After an hour, pour the passatta into the dish and roast for a further 30mins.
Next blend the soup and add seasoning (salt, pepper & sugar) to taste. Return to the oven for the last half hour.
Stir and serve with lovely warm scones or bag up and save for later!