Ingredients
The following ingredients have 4 Servings
- 1.5 kg vine ripened tomatoes (cut into 6 segments (leave whole for cherry tomatoes))
- 2 bulbs garlic (cut in half)
- 6 tablespoon olive oil
- 900 ml vegetable stock (good quality)
- 1 handful fresh basil leaves ((or to taste))
- Freshly ground salt & pepper
Instruction
- Preheat oven to 180°C.
- Place tomato segments and garlic on a baking tray and drizzle with the olive oil and season.
- Turn the tomatoes over with a spatula to coat in the oil.
- Roast the tomatoes and garlic for 1 hour, turning with a spatula half way through.
- Once roasted allow the tomatoes and garlic to cool enough so that you can squeeze out the garlic cloves from their skins.
- Place the tomatoes and garlic into a large saucepan.
- Blitz with a handheld blender to desired consistency, chunky or smooth, you decide (or use a blender).
- Stir in 900 ml of hot vegetable stock and freshly chop the basil and add.
- Gently heat to serving temperature (do not boil) and adjust seasoning if necessary.
- Serve with cheesy bread.
