27 Feb, 2018
A Dozen Tomatoes and Thyme Soup

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!