Ingredients
1kg of ripe tomatoes - cut in half
1 bay leaf
2 sprigs of thyme
handful tarragon
3 unpeeled garlic cloves
extra virgin olive oil
1 ltr hot vegetable stock
Roasted tomato soup.
by One Planet - Anna JonesDirections
Place tomatoes cut side down on a roasting try, season with salt and pepper, add bay leaf, thyme and tarragon and unpeeled garlic.. Roast at 190*C / 170*C fan for 1hr. Discard the bay, squeeze the garlic from their skins, tip everything into a blender with 1ltr hot vegetable stock and blitz. Season with salt, pepper and red wine vinegar - serve hot.
I feel so grateful to have Shillingford Organics deliveries available to us. We get vegetables, salad. fruit and eggs from them. The quality is superb and the website easy to use. Lucky us!
— Mary
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