Roast Tomato Soup

Ingredients

  • 1.5kg ripe tomatoes halved
  • 2 red peppers deseeded and quartered
  • I large onion cut into chunks
  • 4 garlic cloves
  • 1 Tblsp dried oregano
  • 1 Lt vegetable stock
  • 2 Tblsp balsamic vinegar
  • 1 Tblsp tomato paste
  • 2 tsp white sugar
  • Salt
  • Cracked black pepper
  • Olive oil

Method

  • Heat oven to 160 degC.
  • Combine the tomatoes, onion, peppers, and garlic in a roasting pan.
  • Add oregano, balsamic vinegar, a good splash of olive oil and sugar and mix altogether using your hands.
  • Roast in the oven for about 30 – 45 minutes until the tomatoes are breaking down and releasing their juices. Its Ok if some of the skin blackens as this adds a slightly smoky flavour.
  • Transfer ingredients to a medium sized pot and add the tomato paste and enough stock to cover all ingredients.
  • Gently simmer for about 1 hour.
  • Transfer ingredients to a blender and blend ingredient into a smooth, thickish liquid.
  • Strain through a sieve back into the pot, adjust seasoning in need, and keep warm.
  • Serve with croutons and fresh basil.

Nice! and Tasty – Chris