August 18, 2014 by dgarnett2013
Roasted tomato soup: Angela Hartnett’s Cucina
Serves 4 – 6
- 1.5kg overripe tomatoes
- 200g sun dried tomatoes
- 50g smoked tomatoes
- 1 celery stick, cut into 6
- 1 head of garlic, split in half horizontally
- 5 sprigs of fresh thyme
- 1 bunch of fresh basil stalks
- 1 bunch of fresh parsley stalks
- 100ml olive oil
- 400- 500 ml vegetable stock
- salt and pepper
- 12 cherry tomatoes, halved
- handful of fresh basil leaves, roughly torn
- olive oil for drizzling
Preheat the oven to 200℃. Place a large roasting tin in the oven.
In a large bowl mix all the tomatoes together with the celery, garlic, thyme and herb stalks. Season with a good sprinkling of salt.
When the baking tin begins to smoke, add the olive oil. Then add the tomato mixture and roast in the oven for 20 – 30 mins, or until the tomatoes begin to blister. Make sure you stir occasionally to prevent anything burning.
Transfer the mixture to a large bowl, cover with cling film and leave to marinate for an hour.
Add enough veg stock to cover, then blitz the whole lot in a blender or food processor.
If the soup seems too thick, add a little more stock.
Transfer the soup to a pan, season to taste and warm through gently.
Prepare the garnish by combining the cherry tomatoes and basil with a drizzle of olive oil and a little salt.
Pour the soup into individual bowls, top each one with some garnish and add a final drizzle of olive oil.