This is the perfect soup for this time of year when tomatoes, especially big, meaty beefsteaks, are at their best.
Serves: 6
INGREDIENTS
2 kilograms very ripe tomatoes
4-6 cloves garlic, thinly sliced
2-3 tablespoons chopped thyme
olive oil
sugar
sea salt and freshly ground pepper
Base
2 tablespoons olive oil
small knob of butter
1 onion, finely chopped
3 cups chicken stock
Parmesan croutons
2 cups coarse sourdough bread crumbs
olive oil
1 cup freshly grated Parmesan cheese
small handful basil leaves, ripped
METHOD
Preheat the oven to 200˚C.
Remove the core and halve the tomatoes. Place on a lined baking tray, cut side up. Push two slices of garlic into the flesh of each tomato and top with a little thyme. Drizzle with olive oil then a pinch of sugar and season generously.
Roast for 45-50 minutes until the tomatoes are well coloured and starting to collapse. If the juices on the tray dry out, add a little water as these are added to the soup.
Base: Heat the olive oil and butter in a large saucepan. Add the onion with a good pinch of salt, cover and cook until tender. Pull the skins off the tomatoes and discard. Add the tomatoes to the soup, scraping in the juices from the baking tray. Lightly crush with a fork, add the stock and bring to the boil. Season and simmer for 20 minutes.
Parmesan croutons: Put the bread crumbs on a lined baking tray and drizzle with olive oil. Toss to coat and bake until golden and crisp, turning every few minutes. Remove from the oven and immediately toss with the Parmesan. The heat will melt the cheese onto the bread.
To serve: Add the basil to the hot soup and stir to wilt. Ladle into shallow bowls and top with the Parmesan croutons.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!