From the Kitchen of Hayley Linz

Roast tomato soup 

Ingredients

Directions

• Preheat oven to 180^oC
• Half the tomatoes and place in oven dish. Add the garlic without removing the skin. Drizzle with olive oil, sea salt and pepper. Roast in the oven for 1 hour.
• Cut the bread into chunks, drizzle with a generous amount of olive oil and add the fresh rosemary leaves on top. Add salt and pepper.
• Massage the oil and rosemary and mix it around so all the bread is soaked in olive oil. Put in oven for 30 minutes.
• While tomatoes and bread are in oven, slice the red onions. On low heat, add 4-5 tablespoons of olive oil, add onions and fry for 5 minutes without browning.
• Add 1 cup of balsamic vinegar and 1/2 cup of boiling water.
• Put lid on pot and let it slowly caramelise on a low heat for 20 minutes. Take bread out and let cool to get crunchy.
• When tomatoes are finished baking let them cool. Then take off all the skins. Squeeze garlic out from their skins.
• Add all the tomatoes and the juice from the oven dish plus the garlic and 1 cup of boiling vegetable stock water to the pot.
• Cook on medium heat for 1 hour. Add salt and pepper to taste.
• Blend the soup (stick blender works well). Safer to blend when it’s cooled a bit.
• Serve with croutons and shaved parmesan.