The flavour of the tomatoes and the red peppers is intensified with the roasting. A new family favourite.
Add the chicken stock and the balsamic vinegar.
Ingredients:
1kg whole tomatoes, quartered and cored
300g red pepper
1 large onion
Olive oil (approx. 30ml)
Salt and pepper
2 cloves of garlic, peeled
2 or 3 cups of chicken stock
Fresh or dried basil
25ml balsamic vinegar
Preheat the oven to 190'C.
Core and quarter your tomatoes. Cut the pepper into slices and remove the seeds. Slice the onion into quarters. Place all of this together in a roasting dish along with the garlic, basil, salt and pepper and drizzle with olive oil.
Roast for an hour, or until the tomatoes and peppers start to blacken slightly. Place the roasted mixture into a deep soup dish.
Blend the whole lot together until it is chopped, but not completely smooth. It's nice with a bit of texture.
Serve warm with fresh basil or spring onions sprinkled on top. Add some diced crispy bacon if you dare!
