Roasted tomato soup.

by One Planet - Anna Jones


1kg of ripe tomatoes - cut in half
1 bay leaf
2 sprigs of thyme
handful tarragon
3 unpeeled garlic cloves
extra virgin olive oil
1 ltr hot vegetable stock


Place tomatoes cut side down on a roasting try, season with salt and pepper, add bay leaf, thyme and tarragon and unpeeled garlic.. Roast at 190*C / 170*C fan for 1hr. Discard the bay, squeeze the garlic from their skins, tip everything into a blender with 1ltr hot vegetable stock and blitz. Season with salt, pepper and red wine vinegar - serve hot.

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