Sunday, 5 April 2009
This afternoon it felt like we had completely by-passed autumn and headed straight into winter (including light snow dusting on the mountain). I have been thinking and talking about making roasted tomato soup for ages, so today was perfect for it. The smell was amazing while the tomatoes roasted. I think this is the easiest recipe ever, but next time I think I will add some onions in the oven and use basil instead of mint.
If you are keen to try:
Preheat the over to 180 celcius.
Cut in half 2.5 kilos of ripe tomatoes and place on baking trays, sprinkle with fresh oregano and salt and pepper and drizzle with olive oil. Place in the oven for 45 minutes to an hour. Once done add tomatoes to a pan and add 2 cups of chicken stock, 1 tablespoon sugar, 2 tablespoons balsamic vinegar and use an electric hand mixer to blend. Once smooth add a handful of fresh mint chopped and then simmer for a few minutes to allow the flavours to combine.