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Roasted Tomato Soup

4 stars based on 7 reviews Rate this Recipe

Method

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.

Comments Add your comment

This was really easy, really tasty and made the house smell yummy. I also added a spoon of soft cheese for extra craminess. I'll be making this again very soon.

by gingerkate58 on Wed Sep 9 2009 reply to this comment
very tasty soup needed to find something to do with all my grown tomatoes and this recipe done them proud

by robertmills on Sun Aug 30 2009 reply to this comment
VERY easy to make and really tasty !!!

by LisaLoo on Thu Aug 27 2009 reply to this comment