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Roast tomato soup

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An easy, lazy, tasty way of using any tomatoes hanging around, especially disappointing winter ones.


  • Tomatoes, around 3 decent sized ones per person
  • Garlic cloves, smashed and peeled, from 0-5 (or more) per person
  • Thyme leaves, fresh, frozen or dried, a couple of big pinches per person
  • Lots of salt, lots of pepper
  • Oil, a couple of big glugs of whatever you fancy. Olive is more traditional.
  • Hot water

Quarter the tomatoes, removing stalks and stickers but leaving everything else. Put everything but the water in a roasting tin and combine with your hands to coat the tomatoes.

Bake in the oven at 140°C-200°C, depending on how much time you have.

Cook until the garlic is tender and your house smells nice. At 180°C it takes around 45-90 minutes.

Pour everything into a blender and blitz completely.

Add hot water until it's as thick/thin as you like.

Season, add a little more oil if you like.

Strain through a sieve or chinois.


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