Roast tomato soup

Pre-heat your oven to 200ºC.

Place all the ingredients, except for the stock and basil leaves, in a roasting tin and toss well to coat everything in oil. Roast for 20 – 30 minutes until everything is nicely caramelized, stirring once or twice in between. Remove from the oven and tip everything into a large saucepan. Add the stock and basil and simmer for 10 minutes.

Pour carefully into a food processor or blender and whiz until smooth. You may need to do this in batches. Return the soup to a clean saucepan and re-heat if necessary.

Serve in warm bowls with a dollop of fromage frais or mascarpone, freshly cracked black pepper and griddled country bread or freshly baked focaccia. (Recipe Mailer # 31).

Serves 6

Ingredients

• 4 tbsp extra virgin olive oil
• 1 kg plum tomatoes, halved
• 1 onion (or 2 shallots),
• thinly sliced
• 2 cloves garlic, peeled and halved
• 6 marinated sun-dried tomatoes
• 1 tsp thyme leaves
• 1 tsp sugar
• A pinch of NoMU Provencal Rub
• NoMU Just Salt Grinder
• NoMU Just Pepper Grinder
• 500ml good quality chicken
• or veggie stock
• A handful of basil leaves