It’s back, apologies for the missed post last week but life got in the way. This week’s recipe is another ode to soup, my scrummy roast tomato soup:
Ingredients
A load of plum tomatoes (fresh)
Some fresh basil
Salt
Pepper
Olive Oil
Sun dried tomatoes
This recipe is so easy and so lush I hardly ever buy tinned anymore. Per two people you need enough tomatoes to completely cover a decent sized baking/roasting tray when the tomatoes are halved.
1. Chop your tomatoes in half and remove any stalks
2. Place skin side down, cut side up in the baking tray
3. Season with salt and pepper
4. Sprinkle with shredded fresh basil
5. Drizzle with olive oil
6. Place in an oven at around 180C for around 30 minutes or until the tomato skins start to wrinkle
7. Empty the tomatoes into a blender and blitz with the sun dried tomatoes
8. Bring to a simmer (if you have over cooked or misjudged the number of tomatoes just add a tin of peeled tomatoes to bulk it out)
9. Taste and season some more if required
Serve with crusty white bread. If you don’t like your soup rustic simply pour the soup through a sieve as you serve. Enjoy.