Pop the tomatoes in a roasting pan and add some salt, pepper, garlic and the olive oil an the basil.
2
Roast at 200 C/400 F for 40 minutes.
3
While the tomatoes are roasting, pop the split peas into a large pot or a pressure cooker and cover with at least 3 inches (10 cm) of water and let them soak.
4
When the tomatoes are done, scrape them into the pot with the split peas and then bring to a boil and simmer for 20 minutes (5 in a pressure cooker).
5
Blend with a hand blender, check seasoning and add more water to adjust the texture to soup rather than baby food if it is too close to baby food for your liking.
6
Serve garnished with some chopped chives and home made rye bread croutons.
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