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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