Ingredients
The following ingredients have 4 Servings
- 1.5 kg (3 lb 5 oz) ripe tomatoes, cores removed, halved
- 2 brown onions, unpeeled, halved
- 1 whole garlic bulb
- 2 tablespoons olive oil
- sea salt flakes, to sprinkle
- 1 litre (35 fl oz/4 cups) good-quality chicken stock
- sugar, to taste
- 1/2 cup basil leaves, to serve
- shaved parmesan cheese, to serve
Instruction
- <p><strong>1.</strong> Preheat oven to 180°C (350°F/Gas 4). Put the tomato halves, onion halves and garlic in a roasting tin, drizzle with the olive oil and sprinkle with sea salt. Roast for 45-55 minutes or until soft. Set aside for 10 minutes or until cool enough to handle.</p> <p><strong>2.</strong> Remove the outer skin from the onion halves, put in a food processor and pulse until roughly chopped. Transfer the onion to a large saucepan. Cut off the root end of the garlic and squeeze out the roasted garlic pulp. Put the garlic in a food processor with half the roasted tomatoes and process until puréed. Add to the saucepan with the remaining roasted tomatoes and the stock.</p> <p><strong>3.</strong> Place the saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 15 minutes or until the tomatoes partially break down.</p> <p><strong>4.</strong> Season with salt and a little sugar (the sugar is to round out the flavours—how much you need will depend upon the ripeness of the tomatoes). Serve immediately, topped with the basil and parmesan.</p>
