A Dozen Tomatoes and Thyme Soup

Serves 4

* 12 Roma tomatoes, halved lengthways

* 2 tbsp. EVOO

* Thyme from 6 sprigs

* 1 litre vegetable stock

Preheat oven 180C.

Place tomatoes on a paper lined baking tray, cut side up and drizzle with the oil.

Sprinkle with thyme, sea salt and cracked pepper.

Bake for 40 minutes.

Remove and cool slightly.

Transfer to a large pot, add the stick, bring to a simmer and cook for 15 minutes.

Use a handheld blender to puree.

Serve warm.

ENJOY!

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