There’s no real set recipe for this as you can play about with it until you find your own best method…I wing it every time (sometimes stick in a sliced carrot or two when roasting) depending on what type of tomatoes I can get for the best price, but it always tastes great!
1kg of Ripe tomatoes cut in half
*Plum Vine Tomatoes are best however always check your supermarket for the ones that are reduced in price as the riper the better and it saves money!
1 large Red Onion sliced
1 large Garlic bulb
500ml of Chicken Stock (or vegetable if your vegetarian)
*If you make your own fine…but any good quality ready made stock is fine, I use Knorr Stock Pots if I’m in a hurry.
4 large sprigs of Fresh Thyme
*Dried Herbs De Provence or Italian Mix is fine too if you don’t have fresh herbs.
Fresh Basil to serve (optional)
1 tsp Tomato Puree
2 tbsp Extra Virgin Olive Oil
Preheat the oven to 200C/180C fan/gas 6. Lay the tomatoes cut-side up in a large roasting tin and place the sliced onion and unpeeled garlic cloves in whole with them. Drizzle with the olive oil. Sprinkle over the thyme leaves (or dried herbs) and season with sea salt and ground black pepper.
Place in the oven and roast for 30-45 minutes or until the tomatoes have shrunk and are slightly caramelised on the outside, the onions are browned and the garlic is soft and mushy.
Once it’s cooled a little remove the tomato skins and squeeze the softened garlic out the skins. Put into a large pot with the onions and all the juices from roasting, add the stock, a teaspoon of tomato puree and simmer for 15 minutes.
Blitz (preferably in the pan with a stick blender) and simmer for another 10 minutes.
Add salt and pepper to taste.
Drizzle with a good quality olive oil.
Serve with fresh Basil and crusty bread!