Roasted Tomato Soup
When aggressively dieting, I eat as much soup as possible. This soup tastes great hot or cold. If serving cold, I would suggest passing it through a fine mesh strainer before serving. Make sure the onions are well-cooked before adding the tomatoes, as the acidity in tomatoes will stop the onions from cooking further. If serious about dieting, cut the quantity of oil in half.
3 kg. ripe tomatoes
(preferably plum tomatoes)
Olive oil for drizzling baking pans
Coarse sea salt
Freshly ground black pepper
3 large onions, chopped
4 Tbsp. olive oil
2 large cans (800 gr.) crushed tomatoes
100 gr. (about four cups packed) fresh
Water (about 1 cup)
Pre-heat oven to 200ÂºC and line two large baking trays with heavy-duty aluminium foil. Drizzle olive oil with gusto over the aluminium foil. Place halved tomatoes on baking trays and sprinkle generously with salt and pepper. Place both trays in oven and roast for 45 minutes to an hour, until tomato skins look wrinkled. Remove trays from oven and set aside.
In a very large soup pot, sautÃ© the onions in olive oil until golden and soft, stirring often. Add the canned tomatoes, basil and roasted tomatoes with all the juices. Add enough water to just cover the vegetables, bring soup to a boil then lower heat and simmer partially covered for an hour.
Blend soup in batches in a blender. Can be prepared two days ahead. Serves 12.