Convent Garden Roasted Tomato Soup With Basil Puree

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 lbs ripe tomatoes
• 7 fluid ounces extra virgin olive oil
• 6 large garlic cloves, crushed
• 4 bay leaves
• 4 sprigs fresh thyme
• 4 medium onions, finely sliced
• 4 sticks celery, finely sliced
• 1 head fennel, sliced
• 1/2 fresh chili pepper, deseeded
• 2 teaspoons tomato puree
• 2 teaspoons sugar
• 1 lemon, juice of
• 1 pinch salt
• 2 1/2 ounces fresh basil leaves
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 4 tablespoons extra virgin olive oil
• 1 teaspoon tapenade (olive paste)

Recipe

• 1 preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.
• 2 heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.
• 3 remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.
• 4 to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!