Difference between revisions of "Roast Tomato Soup"
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== Ingredients == |
== Ingredients == |
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* 2 kg tomatoes, halved |
* 2 kg tomatoes, halved |
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* 1 head garlic |
* 1/2 head garlic |
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* 2 tbsp olive oil |
* 2 tbsp olive oil |
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* sea salt & cracked black pepper |
* sea salt & cracked black pepper |
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* Squeeze garlic from flesh (we use only 4 cloves here, although original recipe uses all), blend with tomatoes and any juice on trays until smooth. |
* Squeeze garlic from flesh (we use only 4 cloves here, although original recipe uses all), blend with tomatoes and any juice on trays until smooth. |
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* Cook tomato mixture, stock & sugar over medium heat for 6 minutes, stirring occasionally. |
* Cook tomato mixture, stock & sugar over medium heat for 6 minutes, stirring occasionally. |
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NB we use less garlic than original recipe |
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== Source == |
== Source == |
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Revision as of 00:02, 28 August 2010
Ingredients
- 2 kg tomatoes, halved
- 1/2 head garlic
- 2 tbsp olive oil
- sea salt & cracked black pepper
- 3 cups chicken stock
- 2-3 tsp sugar
Note: vegetable stock can be used for vegetarians.
Method
- Place tomatoes and garlic on two trays lined with baking paper.
- Drizzle with olive oil, sprinkle with salt and pepper.
- Bake in 180 degree oven for 40 mins or until very soft.
- Allow to cool slightly.
- Squeeze garlic from flesh (we use only 4 cloves here, although original recipe uses all), blend with tomatoes and any juice on trays until smooth.
- Cook tomato mixture, stock & sugar over medium heat for 6 minutes, stirring occasionally.
NB we use less garlic than original recipe
Source
Donna Hay 'Modern Classics 1'
