1. Preheat the oven to 500°F.
2. In a large bowl, combine the tomatoes, vinegar, garlic, 1/4 cup of the olive oil and a generous sprinkle of salt and pepper.
3. Transfer the mixture, along with any accumulated juices, to a large, rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down and roast until charred on the edges, about 40 minutes.
4. Set aside to cool slightly, then slip the skins off the tomatoes.
5. In a large saucepan or small stockpot over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onions and cook, stirring often, until very soft, about 10 minutes.
6. Add basil, parsley and sage and cook, stirring occasionally, for about 1 minute. Stir in the roasted tomatoes, along with any accumulated juices, and 5 cups of water.
7. Bring to a boil, lower the heat to a simmer and cook gently to allow the flavors to blend, about 8 minutes. Add more salt and pepper to taste. Serve hot.

Can we recommend a few hot sandwiches to go with that?

• Indian Toastie Sandwich
• Avocado and Chorizo Toast
• Turkey Club Sandwich