Roasted Vine Tomato Soup
Serves 4
Ingredients
- 1kg Vine Tomatoes
- 2 tbsp Olive Oil
- 2 tbsp balsamic vinegar
- 2 tbsp Brown Sugar
- ½ tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- 30g Butter
- 1 Onion, peeled and finely diced
- 2 Cloves Garlic, crushed
- 1 tsp Fresh Thyme Leaves
- 400g can Whole Peeled Tomatoes
- 2 tbsp Tomato Paste
Method:
Preheat the oven to 190ºC. Place the vine tomatoes in a shallow roasting dish and drizzle over the olive oil and balsamic vinegar. Sprinkle over the brown sugar and seasoning.
Roast the tomatoes in the preheated oven for 15-20 minutes until they are starting to burst and the juices are caramelising. Remove the tomatoes from the oven and set aside a few small bunches to use as a garnish.
Remove the remaining tomatoes from the vines and reserve any juices. Remove the cores from the tomatoes and roughly chop the flesh.
In a large saucepan, heat the butter over a medium heat and sauté the onion, garlic and thyme leaves for 3-4 minutes until softened and fragrant. Add the canned tomatoes, roasted chopped tomatoes, the reserved caramelised juices and tomato paste.
Simmer for 20 minutes. Purée the mixture in a food processor or with a stick blender until it is smooth. Adjust the seasoning to taste.
Serve the soup with a swirl of cream, thyme leaves and freshly ground black pepper and a side garnish of the reserved roasted vine tomatoes.
This recipe was sent in by
The Foodtown Magazine Issue 59 June/July 2011
of Gourmet Food Publishing.
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