Slow roasted tomato & basil soup
- 1 kg tomatoes, halved
- 1 red onion, cut into 6 wedges
- 2 cloves garlic
- 1 red pepper, cut into strips
- 2 tbsp virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp caster sugar
- 10g fresh basil, chopped
- 400ml vegetable stock
Preheat the oven to 170°C.
Arrange the tomatoes, cut side facing up, in a roasting tin.
Place the red pepper, onion and garlic cloves around them, and drizzle with olive oil and balsamic vinegar.
Season well with salt and pepper, then sprinkle the sugar on top.
Roast for one hour. The tomatoes should have dried out a little, and the pepper and onion should be soft, by the time it's ready.
Peel the roasted garlic, then blend everything with the stock and basil. (Add the stock a little at a time until your preferred consistency is reached).
Either serve immediately (seasoning to taste) or allow to cool and refrigerate.