Roast Tomato Soup

This soup is so gorgeous – tangy, chunky tomatoey goodness.  And it barely warrants being called a recipe.

Take about 1.5 kilos of very ripe tomatoes.  Cut them in half or quarters, depending on the size, and spread out on a baking tray.  Drizzle with olive oil, and sprinkle over salt.  Roughly chop two onions into wedges, and place in among the pieces of tomatoes.  Peel about half a head of garlic and drop the cloves in with the onion and tomatoes.  Bake at about 200C for 45 minutes to an hour (depending on whether you forget about them or not as I did.)

Leave the baked vegies to cool a little.  Pour everything on the tray into the food processor, and proceed to whiz until you’re getting a reasonably smooth consistency.  You’ll probably want to add a little hot water to dilute the soup a little.  Serve with parsley and perhaps some fresh parmesan or croutons.


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