Fresh tomato soup with crispy cheese toast

Core and halve the larger tomatoes, halve the Romas, leave cherry tomatoes whole; trim any bad spots at the blossom end.

Melt a lot of butter with a little olive oil over medium-high; add chopped garlic and one anchovy fillet and sizzle 45 seconds to a minute without colouring the garlic.

Add the tomatoes and their juices, a couple big pinches of salt and a small pinch of red pepper flakes; poke occasionally until they release their juices and simmer.

Once submerged in their own juices, lower to medium-low and simmer about 45 minutes until collapsed into a puree.

Oil a Silpat-lined baking sheet generously, rub slices of Italian bread in the oil, top with basil chiffonade and pile with sharp white cheddar.

Bake in the centre of a 450F oven 15 to 20 minutes until browned and crisp; cool to room temperature.

Pass the soup through a mesh strainer with the back of a ladle, leaving only skins and seeds.

Return to the pan over medium heat and bring back to a simmer; taste and add salt.

Serve with a little olive oil and a shake of cayenne on top, alongside the cheese toasts.