| Prep Time | 20 mins |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 3 Ibs Plum Tomatoes
- 8 cloves cloves garlic, crushed
- 3 tbsp Extra virgin olive oil
- 2 medium onions
- large Handful basil leaves
- half tsp dried oregano
- 200- 300 ml vegetable stock - depending on preference for thickness of the soup
- Sea salt and black pepper for seasoning
Ingredients
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Instructions
- Preheat oven to 180C. Pour olive oil into large baking tray.
- Cut tomatoes in half and place in tray with the garlic cloves. Season and place in oven for 40 - 45 mins
- While the tomatoes are cooking - caramelize the onions by placing them in a large pot on a low heat with some olive oil. Cook for 20-25 mins checking and stirring regularly.
- When cooked, remove tomatoes/garlic from oven, and place in a food processor/blender together with the onions and all other ingredients.
- Blend until smooth (adding more vegetable stock depending on the consistency required)
- Pour back into a large pot and simmer for another 10 minutes before serving.
- Add some freshly torn basil leaves to each bowl to be served