I’ve been wanting to make a roast tomato soup for ages. After some mild research I decided to go for a classic combination of Gordon Ramsay’s (Secrets) and Delia’s (Vegetarian Collection), but with more emphasis on Gordon’s for ingredients and Delia’s for technique, with a few added touches of my own. I added a splash of Tempranillo to the soup rather than Balsamic vinegar and lemon thyme instead of basil. I found that Gordon’s roasting time left the tomatoes looking a bit “raw” so I turned the heat down to 190°C and left them in there for an hour. I also mixed Woodsmoke BBQ sauce with the water I used to re-hydrate the sundried tomatoes. I didn’t have olive oil so used a mixture of flax seed and rice bran oils instead. Finally I had a tiny bit of tomato vinegar in the back of the cupboard so trickled this in to serve.
1 tbsp olive/flaxseed oil
1 large bag vine tomatoes
1 pint chicken or vegetable stock
1 large onion sliced
3 cloves garlic crushed
1 shallot finely chopped
Maldon salt, black pepper,
1/2 wineglass of red wine
1 tbsp chilli and tomato marinade
6 sundried tomatoes, rehydrated in 1 tbsp water and some HP Woodsmoke BBQ Sauce
- Half the tomatoes and place in a shallow roasting dish, cut side up.
- Sprinkle over the onion slices, the garlic, salt, pepper, sugar and lemon thyme. Roast for 30 minutes at 200C.
- When the tomatoes have softened and are starting to char, remove from the oven and mix them up a little. If they still look a bit “raw” return to the oven at 190C for around an 1 hour.
- Fry the shallot in a little oil. Add half a glass of wine, reduce and tip in the roast tomatoes. Add the stock, sundried tomatoes and chilli and tomato marinade.
- Simmer 5 minutes. Cool. Blend. Reheat gently.
- Drizzle with tomato vinegar and serve.