Slow roasted tomato soup

Equipment

• 1 oven
• 1 baking dish
• 1 blender or food processor
• 1 large saucepan

Instructions

1. Preheat oven to 160°C conventional (140°C fan-forced). Halve tomatoes and lay them cut side up in a baking dish. Halve the garlic right across the centre and add it to the dish. Tuck sprigs of thyme between the tomatoes. Drizzle the whole lot with olive oil and season well with salt and pepper.
2. Roast for 1 hour.
3. Squeeze garlic out of skins. Discard the skins and thyme. In batches, blitz tomatoes and garlic in a blender or food processor – it needn’t be too smooth.
4. Pour soup into a large saucepan and add stock, stirring to combine as it heats.
5. Serve with dollops of pesto on top and grilled or toasted bread on the side.