RECIPE OF THE MONTH ARCHIVE

Roasted Roma Tomato Soup

by Chef Corli Els

1.5 kg Baby Roma Tomatoes

5 tbs Olive oil

1 cup Chopped Onions

4 minced Garlic cloves

Salt and Freshly ground black pepper

 ½ cup brown sugar

2 cups Chicken or Vegetable stock

1 tsp ground cumin

 ½ chilli, chopped

1 cup cream

1 tin (115g) tomato paste

Mix tomatoes, onion, garlic, brown sugar and olive oil in a roasting tin.

Roast tomatoes at 200 C until nicely brown. Dont worry if the top layer has black spots, the more caramelised the tomatoes, the better the flavour in the end.

Scrape the mix into a pot, add some water, the chicken stock, chilli, cumin and tomato paste.   Let it boil for about 30 minutes to 1 hour.   Add more liquid if needed.

Blend the whole mixture till smooth.   Pass through a sieve to remove pips and skin.   Add the cream and bring to a simmer. Adjust seasoning to taste.

Garnish with fresh cream, basil and a whole roasted baby tomato.

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