Ingredients
2kg ripe tomatoes
sliced in half and cores cut out
1 garlic
unpeeled
1 onion
finely chopped
3 tbsp extra-virgin olive oil
plus 2 tablespoons extra
2 x 400gm can diced tomatoes
1 litre vegetable stock
sour cream
for serving
salt and pepper
to taste
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 oven
- 1 foil
- 1 large baking sheet
- 1 large, heavy-based saucepan
- 1 food processor or bar mix
- 1 cookie-cutter
Instructions
- Preheat oven to 180°C. Drizzle garlic in oil then wrap in foil. Place tomatoes on a large baking sheet, drizzle with 3 tablespoons oil and sprinkle with salt. Roast in the oven for 30 minutes with the garlic.
- When the tomatoes are cooked, bring a large, heavy-based saucepan to medium heat and then add two tablespoons oil and onions. Sauté until soft.
- Add roasted tomatoes, cans of tomatoes, roasted garlic removed from skins, stock, and pepper to taste.
- Bring to a boil and allow to simmer uncovered, for twenty minutes or until it thickens.
- Blend in a food processor or using a bar mix, and return to saucepan to simmer for another ten minutes.
- Just before you serve soup, make toast and cut out hearts using a cookie-cutter.
- Serve soup immediately with a dollop of sour cream, and buttered hearts.
Notes
Tip
Try poaching a few eggs, and drop them in to warmed leftover soup to serve over toast for breakfast the next day.
Variation
You can also add a teaspoon of crushed chili from the jar as you are cooking the onions if you want a spicy version for adults.
