1.2kg field tomatoes, quartered
2 tablespoons olive oil, plus extra to serve
1 tablespoon Coles brand red wine vinegar
1/4 cup tarragon sprigs, plus extra leaves to serve (optional)
1 whole garlic bulb
1l chicken stock
12 thin slices Coles Bakery rustic baguette
150g Coles brand basil pesto
1/2 cup shaved parmesan
Preheat oven to 180°C or 160°C fan. Place tomato in a small roasting pan. Drizzle over vinegar and 1 tablespoon oil. Season. Top with tarragon. Place garlic bulb in 1 corner of pan. Bake for 30 mins or until garlic is soft.
Remove garlic from pan and cool slightly. Transfer tomato and juices to a large saucepan. Squeeze garlic from skins into the saucepan. Add stock. Bring to the boil. Reduce heat and simmer for 15 mins. Blend with a stick blender until smooth. Season.
Meanwhile, place the baguette on a baking tray. Drizzle over the remaining oil and bake for 5 mins or until lightly toasted. Spread the pesto over the hot toasts and top with the parmesan.
Ladle the soup into bowls. Top with extra oil and tarragon. Season with pepper. Serve with the toasts.