Monday, 18 February 2008
Roast Tomato Soup
Tomatoes were something like $18/kg here in Sydney a few months ago and recently a fruit and vegetable grocer was giving them away for free! He said it was cheaper than dumping them! Well as the saying goes, if life give you lemons...
I had intentions of making ketchup, but time slipped away from me so I roasted all the juicy, sweet tomatoes and made soup. It was delicious, simple and hit the spot on a rainy Sunday afternoon.
1.5 kg tomatoes
500ml vegetable stock
handful basil leaves
1 onion, finely diced
2 garlic cloves, crushed
several big glugs of olive oil
1 tbs balsamic vinegar
salt and pepper
Begin by preheating the oven to 160C.
Quarter and de-core all the tomatoes and put on a roasting tray. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for 30-40 minutes.
In a large pan fry the onion and garlic gently in some olive oil till clear. Add the roasted tomatoes and all their juices to the pan with the stock.
Allow to simmer for at least 20 minutes or up to an hour.
Blend approximately half to two thirds of the soup and return to the pan. Add the freshly torn basil, the balsamic and taste to check the seasoning. Add more salt and pepper if needed and serve with fresh bread or toast.