Preheat the oven to 200c place the capsicum and onion on a baking sheet cut side down and add the whole tomatoes and garlic Cook in the oven for 30 minutes or until tender and well browned

Leave the vegetables and garlic to cool for 10 minutes then peel them Place the vegetables and garlic in a food processor with half the stock and blend until smooth Alternatively use a hand blender

Return to the pan add the remaining stock and the tomato purée then bring to the boil Season to taste and garnish with coriander just before serving