Ok so every man and his dog has a tomato to soup recipe but hey, I’ll throw my hat in the ring… I made this today in a bid to stay healthy then ruined it by pairing it with olive stuffed bread…oh well…
1 red pepper
½ packet of fresh basil
A few Thyme sprigs if you have them
1tbsp balsamic vinegar
1 onion, finely diced
1 stick of celery, finely diced
1tbsp tomato purée
500ml chicken stock
2tbsp mascarpone (optional)
Heat your oven to 220 or 200 degrees, nice and hot. Slice the tomatoes in half and place them in a roasting pan. Chop the pepper any way you like and put on top of the toms. Add the balsamic, herbs and sugar. Roast in the oven for at least 30 mins, longer if you have time (although reduce the temperature if you do).
Meanwhile, sauté the onions and celery in olive oil for 10 mins then add the tomato purée and stock. Season well.
When the tomatoes are nicely cooked, remove from the oven and tip the whole lot in the stock pan. Blitz with a stick blender then add the mascarpone, stir well and serve. Not with olive bread, is far too moreish!!