Roasted tomato soup with crispy oregano and chia
2kg vine-ripened tomatoes, quartered
1 onion, chopped
1 long red chilli
10 cloves garlic
2 teaspoons balsamic vinegar
½ teaspoon sea salt flakes cracked black pepper
1 tablespoon extra virgin olive oil
6 sprigs oregano
2 cups (500ml) chicken stock
⅓ cup (95g) natural Greek-style (thick) yoghurt 1 tablespoon black chia seeds Preheat oven to 200°C (400°F). Place the tomato, onion, chilli, garlic, vinegar, salt and pepper in a large roasting tray. Drizzle with half the oil and toss to combine. Cook for 50– 55 minutes or until soft and golden brown. Squeeze the garlic from the skins and set aside.
Heat the remaining oil in a large saucepan over medium heat. Add the oregano and cook for 30 seconds or until crispy. Set aside on paper towel to drain. Add the tomato, onion, garlic, chilli and stock to the saucepan and bring to the boil. Cook for 2–3 minutes or until reduced slightly. Remove from the heat and, using a hand-held stick blender, blend until smooth. Divide between bowls and top with the yoghurt, crispy oregano and chia seeds to serve. SERVES 4.