Ingredients
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1kgPreferebly San Marzano
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4-5
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11 x Large or 2 x Small
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500ml
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1tsp
Directions
This hearty soup will feed 4 as an entrée or 3 as a main with some fresh crusty bread.
During periods where you can’t find nice ripe tomatoes I use a 800gm can of Italian San Marzano as a replacement (your guests will never know the difference). Just make sure to drain the tomatoes before roasting, but keep the leftover juice as that goes straight into the soup once the roasting is finished.
Steps
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1
Done
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PrepSlice tomatoes into roughly 1" slices, discarding the cores. Place the tomatoes on a lined baking tray with medium walls in a single layer. |
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2
Done
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PrepSlice the garlic cloves lengthways into 5-6 slices per clove. Insert the garlic slivers into the tomato's, pressing them into the pulp. Season well with salt and lemon pepper (use normal cracked black pepper if you don't have any lemon). Drizzle the tomatoes with the Pomegranate Sago, If you can't source it, use a high quality caramelised or concentrated balsamic. I've experimented with Cherry Balsamic and the taste is equally as good. |
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3
Done
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PrepSlice the onion and scatter over the top. Drizzle the entire dish with olive oil. |
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4
Done
45 minutes
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RoastRoast in the middle shelf at 180 degrees for 45 minutes or until the onions caramelise and don't start to burn to much (a little black in OK) |
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5
Done
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BlendWhen cooked pour all of the ingredients into a pot (or into a blender in batches if you don't have a hand blender). Add the basil leaves and blend thoroughly. If you went with the canned tomato option, add the remaining tomato juice to the mixture. Blend until the soup is of an equal consistency (no lumpy bits). |
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6
Done
10 minutes
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HeatHeat the soup on the stove top and add chicken stock (or vegetable if you like) until you reach the desired consistency. Usually around 500ml. Add the ground Chipotle Pepper spice to taste. This will add a tiny bit of a kick, but also add a nice smoky flavour. Add additional sea salt and lemon pepper to taste. Remember tomatoes love salt - so don't be shy! |
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7
Done
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ServeServe in deep dish soup bowls and garnish with roasted cherry vine tomatoes and a swirl of olive oil. |
