Prep time 5 mins Cook­ing time 30 mins Serves 4-6

Friday - - Recipe Cards -

500g toma­toes, halved 2 gar­lic cloves, chopped 3 tbsp olive oil 3 tbsp but­ter 1 onion, finely chopped 250ml veg­etable stock 400g canned cherry toma­toes 250ml cream Basil leaves, a hand­ful METHOD

1 Pre­heat the oven to 220°C. Place the toma­toes on a bak­ing tray. Sprin­kle with gar­lic and driz­zle with olive oil. Roast for 10 min­utes.

2 Heat the but­ter in a medium-sized pan. Add the onion and roasted toma­toes. Fry lightly for 5 min­utes.

3 Add the stock and canned toma­toes. Bring to the boil and sim­mer for 10 min­utes.

4 Add the cream and basil leaves and bring to the boil again. Re­move from the heat and purée un­til smooth. Sea­son and serve warm with bread.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.