Ingredients
1kg roma tomatoes
halved
2 tbsp olive oil
1 tbsp brown sugar
1 onion
finely chopped
3 bacon
chopped
2 cloves garlic
1 cup chicken stock
(250mL), gluten free
Equipment
- 1 baking tray
- 1 baking paper
- 1 large fry pan or stock pot
- 1 stab mixer or blender
Instructions
- Preheat the oven to 150°C.
- Line a tray with baking paper.
- Lay tomatoes on baking paper cut side up, brush with one teaspoon of the olive oil and sprinkle with brown sugar.
- Roast for 1 hour.
- Heat remaining teaspoon of olive oil in large fry pan or stock pot, add onion, garlic and bacon and cook over low heat, stirring occasionally, for about 10 minutes until onion softened.
- Add roasted tomatoes and stock, season well with salt and pepper.
- Puree with a stab mixer or in a blender, adding more stock if the mixture is too thick.
- Serve with crusty bread (or gluten-free toast).
Notes
Tip
Serve with crusty bread (or gluten-free toast).
Tip
Add more stock if the mixture is too thick.
Variation
For a vegetarian version, omit the bacon, roast pieces of capsicum with the tomatoes and use vegetable stock.
