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preparation time: 10
minutes
cooking time: 40 minutes
spicy rating: 4/10
serves: 6
Ingredients:
- 1 kg
(2 lb) Italian tomatoes, halved
- 5 cloves garlic, peeled
- 1 tbs olive oil
- salt and freshly ground black
pepper
- 3 fresh red chilies
- 1 ½ litres/ 6 cups vegetable
stock
- 1 large red onion, finely chopped
- 3 tbs chopped fresh basil
How
To Cook :
-
Place tomatoes and garlic in a lightly
greased baking tray, brush lightly with olive oil and
sprinkle with salt and black pepper to taste.
-
Bake at 190°C/ 375°F for 30 minutes or
until garlic is golden and tomatoes are soft. Cool
slightly
-
Process tomatoes, garlic, chilies,
onion in batches until smooth.
-
Place soup mixture and vegetable stock
in a saucepan, simmer for 10 minutes until boiled. Stir
in basil and serve.
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