Preheat the oven to 170 C
Cut the tomatoes into half, melt 3 tbsp of coconut oil and pour it over the tomatoes with a large pinch of salt and pepper.
Keep the skin on the garlic and just bash each clove slightly to release its juices.
Place the tomatoes on a roasting tray with the garlic cloves scattered. Roast in the oven for 40 minutes.
Just before the tomatoes are done, cut up your shallots and fry them in 1 tbsp of coconut oil with the thyme for 5 minutes. Pour in the tomatoes, stock, coconut milk, cayenne, nutmeg and sun-dried tomatoes.
Cook for 15 minutes then use a hand-blender and blend until smooth, stir in some chilli flakes and top with fresh basil and olive oil.
Images: Holly Clark Photography