When a meal is as exquisite in its simplicity as this, I see no need for convoluted introductions. It’s glorious roast tomato soup at it’s proudest, and I wish you bon appetit.
Serves 4-6 | Preparation time 5 minutes | Cooking time 1 hour (effortless)
WHAT YOU’LL NEED
1kg mixed tomatoes, roughly chopped (I use a mix of regular salad tomatoes and rosa tomatoes)
3-4 strands of fresh thyme, or 3/4 tsp dried thyme
1 red pepper, seeds removed and roughly chopped (optional)
6-8 cloves garlic
1 red onion, peeled and roughly chopped
2 Tbsp olive oil
1 tsp sugar
A good pinch of salt and pepper
2C stock (I like to use lamb)
1/2 tsp dried chilli flakes
WHAT TO DO
1. Pre-heat oven to 180C. Place all ingredients together into a baking tray, drizzling over the olive oil and sprinkling over the sugar, salt and pepper. Bake for about 45 minutes until the tomatoes are roasted and starting to caramelize.
2. Remove the baking tray from the oven and set aside to cool to room temperature. Remove the thyme ‘strands’ if you used fresh thyme. Then spoon the tomato mixture into a blender, blend until you achieve the desired consistency.
3. Just before serving, transfer to a large pot on the stove top, bring to the boil, add the stock and chilli flakes and simmer gently for a 2-3 minutes. Remove from the heat and serve immediately (with a sliver of parmesan and toasted ciabatta if you’re anything like me).