BC Hot House Oven Roasted Roma Tomato Soup

Serves 4
2 lbs.
 BC Hot House Roma Tomatoes
2 – 3
 Cloves Garlic
1
 Small Potato
2 tbsp.
 Extra-Virgin Olive Oil
1 tsp.
 Sugar
4 tsp
 Whipping Cream
1
 Sprig Parsley

Method:
Halve the tomatoes and arrange them, cut side up in a lightly oiled roasting tin.
Toss in the garlic cloves and drizzle it all with the olive oil, then place it in a pre-heated oven (375°F, 190°C) and roast for 30 minutes.

Meanwhile, peel and slice the potato and boil in 1-1/4 cups (300ml) water until soft, reserving the potato water.


Skin the tomatoes and garlic and along with the cooked potato and potato water, blend in a food processor or blender until smooth.

Reheat in a saucepan, adding a little extra water or stock if the soup is too thick.
Stir in the sugar.

Serve with a swirl of cream and parsley.


See information about:

Roma Tomatoes on the Vine