Wednesday, October 12, 2011

Slow-Roasted Tomato Soup

1) Get lots of ripe tomatoes;
2) Halve them, nestle them together in a couple of baking trays, and douse liberally with olive oil, salt, pepper and oregano (or thyme or rosemary). Add a head or two of garlic for good measure;
3) Roast for at least two hours on a very low temperature, say, 120 degrees Celsius;
4) Blend. Thin with some chicken stock or water if required;
5) Serve with fresh basil and some grilled flat bread;
6) Enjoy! Tomatoey mess optional.


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