Roasted Tomato Soup
Olive oil
1kg Ripe plum tomatoes
1 Onion
2 Garlic cloves
Thyme sprig
1 tsp Caster sugar
Handful of fresh basil
1 litre Chicken or vegetable stock
3 Sun dried tomatoes
Maldon sea salt & pepper
Heat oven to 220C. Put some olive oil in roasting tin and heat until smoking. Thinly slice the onions and tip them into the tray along with the tomatoes and the garlic (split in half). Coat in the oil and scatter over the fresh thyme sprig, sugar, and season with salt and pepper. Roast for 20-25 mins stirring occasionally. Add the basil to the tin at the end of cookng and tip the mixture into a pan, discarding the thyme sprigs and the garlic. Add the hot stock and sun dried tomatoes. Cook for 5 mins. Whizz the mixture using a stick blender and check seasoning
Pass the soup through a sieve for a smoother consistency
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