Photo by Zed.Cat
Roasted Vine Tomato and Basil SoupServes 1
4 medium vine tomatoes
1 medium onion
1 large clove garlic
half a handful of fresh basil leaves
1/4 pint stock (yeast-free)
salt and freshly ground pepper to taste
Pre-heat the oven to 200C. Wash and quarter the tomatoes. Place in a dish, skin side up. Peel and quarter the onion, add to dish with clove of garlic (leave whole). Drizzle over a good slug of olive oil and season with pepper. Place in the oven for around thirty minutes until the tomato skins are wrinkly. Leave to cool for a few minutes.
When cool enough to handle, slip the skins from the tomatoes. Place tomato, onion and garlic, along with the juice collected in the bottom of the dish, into a blender. Whizz the mixture with half the stock until smooth. Add the basil and whizz until chopped.
Pour the mixture into a saucepan and stir in the remainder of the stock. Reheat gently over a low heat. Adjust seasoning to taste.
Serve with sourdough toast. Very tasty. :)