Roast Tomato Soup

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'