Tomato stock

Heat the oil in a soup pot and fry the shallot over low heat for 5 minutes. Add the garlic and fruit for 1 min. Add the cream tomatoes and bay leaves and cook for 10 minutes on low heat. Add 750 ml of water and bring to the boil. Put the lid on the pan and reduce to a low heat for 10 minutes. Puree the stock with the stick mixer as smoothly as possible and pour through a sieve. Season with salt and pepper.

Cut the cherry tomatoes into quarters and remove the seed lists. Add to the stock. Heat the broth for 2 minutes until the cherry tomatoes are warm. Divide between 8 glasses or cups.