Boil sufficient water in
a deep non-stick pan. Core out the eyes of the tomatoes and give slight criss cross slits on the bottom side. Put them in the boiling water for 1 minute. Drain and dip them in a bowl of icy water.
Drain them again, peel
and halve them and squeeze to remove the seeds.
Grease a baking tray
with a little olive oil and keep the tomato halves in it hollowed side upwards.
Keep a basil leaf in
each half and 1 garlic clove in only 2-3 of them. Keep the tray in the preheated oven and roast for 10-15 minutes.
another deep non-stick pan, add tomato puree and 2-3 cups water, mix and let the mixture boil for 2-3 minutes. Add potato and mix well with a wooden spatula till it blends well with the tomato mixture.
Add black pepper
powder, salt and sugar and mix and cook for 3-5 minutes.
Take the tray out of
the oven and let it cool a little. Transfer into a blender jar, add a little water and blend till smooth. Add to the tomato mixture in the pan and mix well.
Adjust consistency by
adding a little water and mix and let it simmer for 2-3 minutes.
Strain into a third deep
non-stick pan, pressing the residue through the strainer with the spatula. Heat the soup till it just comes to a boil.
Transfer into serving
bowls, garnish with a heart shaped crouton and a basil sprig in each bowl and serve piping hot.