Roasted Tomato Soup 

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Perfect for a cold winter night.

Suggestions:

Keeping tomatoes in the fridge will stop the flavour fully developing. It's best to keep tomatoes at room temperature to allow for a full-bodied flavour.

Ingredients:

10 roma tomatoes, halved

1 Tbsp fresh basil, torn

1 Tbsp fresh oregano, chopped

1 coat of olive oil spray

2 onions, diced

2 cloves garlic, crushed

60 g pine nuts, toasted

1/4 cup tomato paste, basil and oregano

2 cup salt -reduced liquid chicken stock

1/4 cup parmesan cheese

4 wholemeal dinner rolls

Directions:

Place halved tomatoes on a oven tray lined with non-stick baking paper, sprinkle with basil,oregano and spray with olive oil. Bake in a hot oven, 200°C, for 25 minutes or until tomatoes are soft.

In a large saucepan, heat remaining olive oil. Saute onions and garlic until soft. Add pine nuts and cook for a further minute.

Add roasted tomatoes, tomato paste and stock and simmer for 10 minutes.

Puree tomato mixture and Parmesan cheese until smooth. Return soup to saucepan and simmer for a further 5 minutes. Serve with crusty wholegrain rolls.

Author:

© Reproduced under licence from the copyright owner, Sanitarium Health Food Company

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