Oven-roasted tomato soup
1000 g, (1 kg) vine ripened variety, halved
1 medium, thickly sliced
4 clove(s), peeled
¼ cup(s), to garnish
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place the tomatoes, cut-side up, in a single layer on prepared tray. Sprinkle with the onion and garlic. Bake for 40 minutes or until tomatoes are tender.
- Place the roasted tomato mixture in a large saucepan over high heat. Add the stock, sugar, vinegar and oregano and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes.
- Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over low heat until heated through. Ladle soup into bowls and serve garnished with basil and seasoned with salt and freshly ground black pepper.