Preheat the oven to 180°C.

Place the cherry tomatoes in a flat ovenproof dish. Sprinkle with brown suger, 1 table spoon of olive oil, salt & freshly ground black pepper. Roll them around until covered in oil and pop them in the oven for 15 minutes.

In a large pot, heat 1 tablespoon of olive oil and fry the finely chopped basil stalks and garlic until the garlic is soft, add the water and the tinned tomatoes and break them up a little. Bring to the boil, reduce the heat to medium and simmer gently for 15 minutes.

Add the bread and most of the basil leaves to the pot, salt and pepper and continue to simmer gently for a further 10 minutes.

Remove the dish with the cherry tomatoes from the oven and scrape the contents into the pot. Add 4 tablespoons of olive oil and mix the soup gently. Add a little more water if you think the soup is too thick.

Serve hot or cold and garnish with the remaining basil leaves.