Preparation time: 20 minutes
Cooking time: 5 hours
1kg ripe tomatoes
1 bunch fresh basil
4-5 cloves garlic
1 tsp lemon juice
600ml vegetable stock
3 tblsp tomato puree
½ tsp paprika
Freshly ground black pepper
4 tblsp olive oil
2 tsp balsamic vinegar
2 tsp raw sugar
Preheat the oven to 150 degrees.
Wash and dry the tomatoes.
Line two trays with baking paper.
Cut in half and arrange on trays, cut side up.
Drizzle with olive oil, sprinkle the sugar over the tomatoes and season them with salt and freshly cracked black pepper.
Scatter the garlic cloves on top of the tomatoes, (keep the skin on the garlic).
Pop the tomatoes in the oven for 4 hours.
After 3 ½ hours, peel and slice the onion and cook over a low heat for about 30-40 minutes.
Add the paprika and tomato puree to the onion. Stir and cook for 5 minutes.
After four hours the tomatoes will be soft and sticky, remove from the oven and blend into a thick paste.
Combine the roast tomato mix with the onion.
Squeeze the gooey puree from the roast garlic cloves into the soup.
Gradually add the stock and stir together.
Cover and heat for a further 30 minutes over low heat.
Meanwhile wash the basil.
Using a pestle and mortar, with a little olive oil, lemon juice and raw sugar, grind the basil up. You should finish with a smooth emerald green paste.
Transfer to a bowl and wrap tightly with cling film and pop in the fridge.
Serve the tomato soup hot in bowls with a teaspoon of the basil puree drizzled over the top.
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