Roasted Tomato Soup with a Purée of BasilServes 4 (double the recipe for 6 people)Ingredients

• 700g tomatoes
• 1 fat clove garlic, chopped
• 1 small bunch fresh basil leaves
• 1 x 100g potato
• 425ml boiling water
• 1 heaped teaspoon of tomato purée
• 1 teaspoon of balsamic vinegar
• approximately 3 tablespoons of extra virgin olive oil
• salt and freshly milled black pepper
• preheat the oven to 190°C (gas mark 5, 375°F)

Method:

• skin tomatoes by putting them into a bowl and pouring boiling water over them. After one minute drain and slip off the skins.
• Slice each tomato in half. And arrange on a sturdy shallow roasting tray (about 33cm square) cut side uppermost
• season with peeper and salt, and sprinkle the olive oil over the tomatoes
• Add a piece of basil leaf dipped in oil to the top of each tomato
• Roast the tomatoes for around 1 hour (or until the edges are slightly blackened)
• approximately 20 minutes before the end of the roasting time, peel and chop the potato
• and put into the sauce pan wit the tomato paste and 425ml of water. Simmer for 20 minutes.
• When tomatoes are ready, remove from the oven, and scrape them (all of it including crusty bits) and the contents of the potato saucepan into a food processor and whiz until a not too uniform purée.
• Just before serving the soup, (which should be reheated gently) make the basil purée by stripping the leaves into a mortar, sprinkling a ¼ teaspoon of salt, then bashing them down with a pestle. At the point of purée add 2 tablespoons of olive oil and the balsamic vinegar and stir well.
• To serve, pour soup into warmed serving bowls, and drizzle the purée over the top giving a marbled effect, and croutons if you wish.

   

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