Ingredients
- 1.5 kg (3 lb 5 oz) ripe tomatoes, cores removed, halved
- 2 brown onions, unpeeled, halved
- 1 whole garlic bulb
- 2 tablespoons olive oil
- sea salt flakes, to sprinkle
- 1 litre (35 fl oz/4 cups) good-quality chicken stock
- sugar, to taste
- 1/2 cup basil leaves, to serve
- shaved parmesan cheese, to serve
Method
1. Preheat oven to 180°C (350°F/Gas 4). Put the tomato halves, onion halves and garlic in a roasting tin, drizzle with the olive oil and sprinkle with sea salt. Roast for 45-55 minutes or until soft. Set aside for 10 minutes or until cool enough to handle.
2. Remove the outer skin from the onion halves, put in a food processor and pulse until roughly chopped. Transfer the onion to a large saucepan. Cut off the root end of the garlic and squeeze out the roasted garlic pulp. Put the garlic in a food processor with half the roasted tomatoes and process until puréed. Add to the saucepan with the remaining roasted tomatoes and the stock.
3. Place the saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 15 minutes or until the tomatoes partially break down.
4. Season with salt and a little sugar (the sugar is to round out the flavours—how much you need will depend upon the ripeness of the tomatoes). Serve immediately, topped with the basil and parmesan.
