A Dozen Tomatoes and Thyme Soup


A Dozen Tomatoes and Thyme Soup

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Serves 4

  • 12 Roma tomatoes, halved lengthways
  • 2 tbsp. EVOO
  • Thyme from 6 sprigs
  • 1 litre vegetable stock
  1. Preheat oven 180C.
  2. Place tomatoes on a paper lined baking tray, cut side up and drizzle with the oil.
  3. Sprinkle with thyme, sea salt and cracked pepper.
  4. Bake for 40 minutes.
  5. Remove and cool slightly.
  6. Transfer to a large pot, add the stick, bring to a simmer and cook for 15 minutes.
  7. Use a handheld blender to puree.

Serve warm.



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