I know I harp on about it, but I hate food waste. So when I found some discounted tomatoes in the supermarket that were too soft for salads I decided to make soup.
Tomatoes are roasted with some onion in the oven to bring out their flavour. I always try to cook more than one thing at a time so using the oven is more cost effective, so it’s the perfect excuse to whip up a cake too if feeling like it (I always feel ready for cake)
For the best lunch ever, team it up with a grilled cheese sandwich
500 Grams tomatoes
2 onion (cut into quarters)
2-3 Cloves of garlic
1 Tbsp Oil
500 ml Vegetable stock (I used a stock cube dissolved in 500ml of boiling water)
1-2 Tbsp Basil leaves
1 tsp Cider vinegar
Salt and pepper to taste
- Preheat your oven to 180 degrees (Celsius)
- Add the tomatoes, oil, and onion to an oven proof dish and roast for 30-40 minutes or until the tomatoes have blistered. Remove and discard the skin from the garlic
- Add all the ingredients to a blender and pulse until smooth. Check the seasoning and add salt and pepper if you think it needs it.