Preparation method:

Preheat the oven to 220⁰ C. Cut the tomatoes in half. Place them in a casserole dish and sprinkle with olive oil. Sprinkle evenly with the chilli powder, and press out the garlic cloves over them. Put the casserole dish into the preheated oven, and heat for 12 to 15 minutes. Dice the onion. Heat a little olive oil in a sauté pan, and sauté the onion. Add a little salt and pepper to taste. Add the balsamic vinegar and turn the heat down low. Take the casserole dish out of the oven, and put the tomatoes into the pan with the onions. Add a few basil leaves and blend everything in a blender or food processor. Before serving, finish with a swirl (about 1 tbsp) of crème fraiche. Delicious with freshly baked focaccia.