Roasted tomato soup
- 1kg vine-ripenend tomatoes
- 1 large pepper, de-seeded and quartered
- 1 small red onion, cut into wedges
- 2 tbsp olive oil
- 175g potato (peeled weight)
- 1 vegetable stock cube
- 4 level tbsp tomato ketchup
- 4 tbsp sweet chilli sauce
- 1 tbsp balsamic vinegar
Pre-heat the oven to 200C/180C Fan/Gas 6. Make a cut in the skin of each tomato, put them in a bowl and pour over enough boiling water to completely cover them. Leave for exactly 1 minute, then carefully drain off the water. Remove the skins.
Halve the tomatoes and put on a baking tray (cut-side up) with the pepper quarters (skin-side up) and onion wedges. Brush the tomatoes and the onion with olive oil, then cook in the oven for 50 minutes or until the vegetables are tender and some are tinged brown at the edges.
Meanwhile, slice the potato and put in a pan with 500ml water and the stock cube. Cover, bring to the boil and simmer for 15 minutes or until completely tender. Remove from the heat.
Carefully peel the skin off the peppers; it should slip off easily.
Purée the potato and stock and the roasted vegetables in a blender until almost smooth.
Add the tomato ketchup, sweet chilli sauce and balsamic vinegar. Re-heat in a pan and then transfer to a vacuum flask.