Roast Tomato Sauce & Soup

A very versatile sauce made from ripe, full flavoured tomatoes.  Use it as base  for sauce,  stew or soup.

Roast Tomato Sauce
(recipe source: The River Cottage Cookbook)

Ingredients

• 1 kg ripe organic tomatoes (like those pictured above)
• 3 garlic cloves, finely chopped
• 2 tbs live oil
• sea salt & ground black pepper

Method

1. Cut tomatoes in halves and arrange in a single layer in an oven-proof dish.
2. Mix garlic with olive oil and drizzle it evenly over the tomatoes.
3. Season lightly with salt and pepper.
4. Roast in a preheated oven at 180C for about 45 minutes, until tomatoes are soft, pulpy and slightly charred.
5. Rub through a sieve, discarding the skins and seeds.
6. The sauce is ready for use.

Use some of the sauce to make a Roast Tomato Soup.

Roast Tomato Soup

Put an equal amount of the roast tomato sauce and homemade stock in a blender.   To thicken the soup, add a steamed sweet potato.  Blend until smooth,  reheat, add herbs/spices (if you wish), and serve with a swirl creme fraiche and some sourdough croutons.

Related posts:

1. Lacto Fermented Tomato Sauce
2. French Onion Soup (without the tears)
3. Slow Roasted Lamb with Pomegranate Glaze