|
Preparing: 15 min
|
Roasting and Cooking: 1 hour
|
|
Ingredients
|
Method
|
|
1 kg ripe garden tomatoes
2 tblsp olive oil
1 tsp rock salt
    |
Preheat the oven to 200ºC. Halve the tomatoes and place in a roasting tin or on a baking tray. Drizzle the olive oil and sprinkle the salt over the tomatoes. Pop the tomatoes into the oven and roast about 30 minutes until the tomatoes are soft.
|
|
1 large white onion
3 garlic cloves
2 tbsp oil
   |
Chop the onion and garlic. Place in a pot, add the oil and cook them in the oil until soft.
|
  |
Remove the tomatoes from the oven. Add them to the onion and garlic and cook all together about 15 minutes to blend all aromas and flavours.
|
  |
Transfer the tomatoes to the sieve, press to get the puree and to remove the tomatoes skins.
|
|
400 ml vegetable stock or beef stock
1/2 tsp hot ground pepper (paprika)
salt to taste
½ tsp sugar
100 ml double or whipping cream
    |
Transfer the pureed tomatoes back to the pot. Add the stock and bring to the boil. Boil the soup for 10 minutes, add the paprika, sugar and salt to adjust the taste.
|
 |
Serve with double or whipping cream, Comtè Gougères, a slice of bread or a bun
|
