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!
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