Roast Tomato Soup

From Recipes
Revision as of 10:45, 23 August 2007 by Nici (talk | contribs) (Edited source)
Jump to navigationJump to search

Ingredients

  • 2 kg tomatoes, halved
  • 1 head garlic, whole & unpeeled
  • 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, blend with tomatoes and any juice on trays until smooth.
  • Cook tomato mixture, stock & sugar over medium heat for 6 minutes, stirring occasionally.

Source

Donna Hay 'Modern Classics 1'