A Dozen Tomatoes & Thyme Soup
A Dozen Tomatoes and Thyme Soup
* 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.