There’s more than just tomatoes in this roasted tomato soup – it’s the wonderful mix of peppers, red onions and rosemary that makes it so good.
Ingredients: [‘tomatoes’, ‘red onions’, ‘garlic cloves’, ‘rosemary sprigs’, ‘red peppers’, ‘olive oil’, ‘vegetable stock’, ‘red wine vinegar’, ‘tabasco sauce’, ‘worcestershire sauce’, ‘fresh parsley’]
Quantity of Ingredients: [“1 kg ripe tomatoes, quartered “,”250 g red onions, cut into thick wedges “,”4 garlic cloves”,”3 fresh rosemary sprigs”,”2 red peppers, quartered and deseeded “,”4 tablespoons olive oil”,”300 ml hot vegetable stock”,”1 tablespoon red wine vinegar”,”2 dashes Tabasco sauce”,”4 dashes Worcestershire sauce”,”3 sprigs fresh parsley”]
Number of Servings: 4
Steps: [‘1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the tomatoes, onions, garlic, rosemary and peppers into a large roasting tin. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.’, ‘2. Put the roasted vegetables in 2 batches in a food processor and blend briefly, so the mixture is still quite chunky.’, ‘3. Tip into a large pan, then add the stock, wine vinegar, Tabasco and Worcestershire sauce. Stir and heat gently. Divide among 4 bowls and finish with some freshly ground black pepper and a few parsley sprigs. Serve with slices of French bread.’]