ROASTED TOMATO SOUP RECIPE

Serves four, prep time 10 minutes, cooking time 1 hour

INGREDIENTS

■ 10 large beef tomatoes

■ 2 tbsp of olive oil

■ 1 tsp of sugar

■ Pinch of rock salt

■ 2 tbsp of balsamic vinegar gel

■ 2 pints of vegetable stock

■ 1 onion chopped

■ 4 garlic cloves crushed

■ A bunch of fresh basil

■ 2 tbsp of mascarpone cheese (keeping some aside to serve)

1 tsp of ground black pepper ■

METHOD

1 Preheat the oven to 1800C.

2 Wash and core the tomatoes. Place on a baking tray, coat with olive oil, sprinkle with sugar and salt. Even out the tomatoes in the tray and drizzle with balsamic gel.

3 Place in the oven for one hour.

4 Midway, in a large pan pour in the vegetable stock, add the onion, garlic and basil, season and bring to the boil. Simmer the stock for 20 minutes. 5 When the tomato skins are soft remove the tray from the oven, remove them and add to the pan of stock. Add in two tablespoons of mascarpone cheese.

6 Simmer for 10 minutes and remove from the heat.

7 Next, either in a liquidiser or with a hand-held blender blitz the soup until smooth.

8 Serve with a blob of mascarpone cheese and freshly toasted bread.