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Roasted Tomato Soup

4 stars based on 7 reviews

This light, refreshing soup makes an ideal starter before you tuck into the big bird or rib of beef.

Preheat the oven to 350 F. Core and cut the tomatoes into chunky rounds about 1/2 inch thick. Place them in a large roasting tin, adding the crushed garlic. Sprinkle with the olive oil and plenty of salt and pepper. Put in the oven and roast for about 1 hour or until the tomatoes are starting to brown at the edges. Let the tomatoes cool slightly, then crush the tomatoes and garlic in the roasting tin. Pass them through a net sieve with a bowl underneath to catch the puree; this requires a bit of muscle, but it removes the rough, bitter seeds and skins. When finished, stir half a pint of water through the bits in the sieve to remove any remaining puree. Transfer the tomato liquid to a pot and add the rest of the water, plus the balsamic vinegar, adjusting the seasoning to taste (you may have to add more salt.) Heat and serve, adding a swirl of pesto to each bowl.