1kg tomatoes, quartered
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
4 cups vegetable stock, reduced salt
Preheat oven to 200 degrees Celsius. Line a baking tray with greaseproof paper.
On a baking tray lined with greaseproof paper, place tomatoes.
Drizzle over the olive oil and balsamic vinegar, season with salt and pepper
Bake tomatoes for 20 minutes or until soft.
Allow to cool for 10 minutes.
In a saucepan, add the stock and the cooled tomatoes and simmer for 10 minutes.
Blend until smooth then strain to remove any remaining seeds or skin.
Return the soup to the heat, season to taste and serve.
Tips & Variations:
This is a new recipe I have just started to experiment with, only made it once, so still making it in a very simple way. I had heaps of tomatoes that I knew would go off before we could get through them. I made this soup from the pantry items I already had on hand. I would love any ideas or suggestions for how to change it up or make it interesting. Also thinking about adding some rosemary or basil, garlic and onions to the tomatoes when they are baking. Also thinking now, that if I sprayed the tomatoes with oil spray rather than used 2 tablespoons of oil that this recipe would be even better.
Chop some fresh basil and sprinkle on top.