#roasttomato

Having never been a fan of the bitter/sour flavour in tomatoes, but loving tomato based dishes, I tried a roast tomato soup. It was delish! 

High intakes of tomatoes are linked to heart health- helping to lower cholesterol, as well as the fruit having well known antioxidant benefits. 

Ingredients

1kg ripe roma tomatoes, halved lengthways

2 leeks, trimmed and cut into 2cm sections

8 whole garlic cloves

3 tbspn oil for baking

1 tbspn olive oil

2bspns tomato paste

3 1/2 cups chicken stock (you can substitute veg)

pinch sugar

1/3 cup basil leaves torn

sea salt flakes and freshly ground pepper

1. Preheat oven to 160 degrees celsius. Line a baking tray with baking paper and arrange tomatoes (cut side up), leeks, garlic cloves. Drizzle with the 3tbspn of olive oil and sprinkle with some sea salt and pepper. Roast for 30-35 minutes, until slightly caramelised and tender. Pull the garlic cloves from the pan and pop in the fridge to cool for 10-15 minutes.

2. Heat 1 tbspn oil in a large saucepan over medium heat. Add tomato paste and cook for 1 minute, until fragrant. Squeeze the garlic from the roasted cloves into the pan and add all roasted vegetables, sugar and basil. Blend with a stick blender, then add stock and blend to combine, until smooth.

3. Taste and season with salt and pepper as desired. Bring to the boil over medium heat, reduce to low heat and simmer for 5-10 minutes.