{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Roasted Tomato Soup with Fresh Summer Herbs


(about 8 servings)


2 kg.(4 lbs) Ripe Tomatoes
Olive Oil
4/6 Cloves Garlic
2 Onions
100mls. Tomato Passata
Tablespoon Thyme leaves
575mls (1 pint) Water
Salt and Pepper
1 Cupful Fresh Herbs, coarsely chopped
(Basil, Parsley,Chives)


Chop the Tomatoes in halves, toss them in a little Olive Oil and roast them in a hot oven until browning at the edges.
Peel the Garlic, chop roughly and add this with the Thyme to the tomatoes 5 mts into the cooking.
Chop the Onion and cook it in a little Olive Oil until soft.
Transfer both the onions and tomatoes garlic and thyme to a large pot (discarding the herb stalks) and add the passata and water.
Bring to the boil and simmer for 15 mts.
Blend to get a smooth puree then sieve to get the skins out.
Taste and season well.
Stir the herbs into each bowl as you serve.



June 29, 2010 12:01 PM | 0 Comments
  Martin Dwyer
Consultant Chef