Roast Tomato Soup


1 1/4 roma tomatoes

1 1/4 large Flavorite tomatoes

1 1/2 trusses Flavorite cherry tomatoes

1/2 red onion, cut into wedges

1 cup continental parsley, leaves picked

1/2 cup basil, leaves picked

2 tbsp fresh oregano, leaves picked

4 garlic cloves, peeled

1 chilli, halved

500ml tomato juice

1/2 cup white wine

1/2 cup olive oil

1/4 cup sugar

1 1/2 tbsp red wine vinegar

1 tsp celtic sea salt

1/2 tsp freshly crushed black pepper


Dash of tabasco sauce

Dash of Worcestershire sauce

Dash of apple balsamic vinegar


  • Preheat oven to 150C.
  • Place everything except the seasoning ingredients into a deep stainless steel or earthenware baking dish. Bake for 2 hours, until soft and melted.
  • When the tomatoes have cooled, remove as much skin as possible.
  • Blend mixture lightly in a food processor to a rough consistency.
  • Stir in the Tabasco, Worcestershire and apple balsamic vinegar.
  • Serve warm with bruschetta, topped with rocket and shavings of parmessan cheese.

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