• 650g ripe roma tomatoes, halved
• 6 unpeeled garlic cloves
• 20.60 gm white Italian dressing
• 27.30 gm olive oil, plus extra, to drizzle
• 1 large brown onion, finely chopped
• 1 large carrot, peeled, finely chopped
• 1L (4 cups) vegetable stock
• Fresh basil leaves, to serve
• Chopped fresh chives, to serve