SLOW ROASTED TOMATO & RED PEPPER SOUP
SIMPLE YET DELICIOUS
I find slow roasted tomatoes with garlic and herbs super simple and yet unbelievably delicious. I came up with this recipe for a client who adores tomatoes and wanted to add in a little extra veg and it turned out rather tasty. I hope you enjoy…
INGREDIENTS: SERVES 2
400g tomatoes, halved
2 red peppers, roughly chopped
1 red onion, quartered
Sea Salt
Pepper
Extra Virgin Olive oil
2 large garlic cloves, skin on
1 small bunch thyme
Vegetable/chicken stock or water
1 tbsp red wine vinegar
1 tbsp toasted mixed seeds (pumpkin/sesame/sunflower etc.)
METHOD:
Preheat the oven to 150°c and line a baking tray with baking parchment.
Place the tomatoes, pepper, onion, garlic and thyme in the baking tray, season with salt & pepper and a glug of extra virgin olive oil. Mix everything together until coated, place in the oven and cook for 1-1.5 hours until the veggies are soft.
When ready, squeeze the tomato and garlic out of their skins, strip the leaves off the thyme and discard the skins and stalks. Place the tomato flesh, peppers, onions, garlic, thyme leaves, vinegar and all the juices into a blender. Add in enough stock/water to loosen the mixture to your preferred consistency.
Season to taste and serve with a sprinkling of toasted seeds on top.
