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
Ã‚ ½ cup brown sugar
2 cups Chicken or Vegetable stock
1 tsp ground cumin
Ã‚ 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.Ã‚ Let it boil for about 30 minutes to 1 hour.Ã‚ Add more liquid if needed.
Blend the whole mixture till smooth.Ã‚ Pass through a sieve to remove pips and skin.Ã‚ 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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