Slow Roasted Tomato Soup

This cold weather has me craving hot Soup and crusty Bread 🤩 after a dog walk through the forest this made the nicest lunch with a Baguette, Basil and of course a helping of Parmesan 👏🏻

This makes around 6- 8 portions but I will use some of it as a pasta sauce

- 3kg good quality Tomatoes cut in half

- 2 Red Onions finely sliced

- 1 large Carrot finely sliced

- 2 Celery sticks finely sliced

- 3 large Garlic Cloves

- 1.5 tsp Salt

- 2 tsp Sugar

- 1 tsp Black Pepper

- 1 tsp Dried Oregano

- 2 tbsp Olive Oil

- 1 tbsp Balsamic Glaze

- 5 Basil leave torn up

In a deep roasting tray, add the Onion, Celery, Carrot and Garlic.

Add the Tomatoes, Salt, Pepper, Sugar and Oregano.

Add the Balsamic Glaze, Olive Oil and Basil then give the Tomatoes a little mix around.

Roast on 160’ for 1 hour then turn the oven up to 180’ and roast for another 20 minutes.

Blitz the whole lot including any liquid from the tray until smooth, add more water if you want a thinner consistency, I take some out to use as pasta sauce before adding more water, add Salt and Sugar to taste if it needs it.

Serve with Bread, Olive Oil, Parmesan and freshly torn Basil.

This will keep in the fridge fine for 3 days or can be frozen!

Hope you enjoy:

L x