Ingredients
880g Cherry Tomatoes
3 tbsp olive oil
2 onions, sliced finely
2 cloves of garlic, crushed
2 tbsp tomato puree
1 large carrot, diced
1 stick of celery, diced
2 tbsp sundried tomato paste
400ml vegetable or chicken stock
½ tsp brown sugar
3 tbsp olive oil
2 onions, sliced finely
2 cloves of garlic, crushed
2 tbsp tomato puree
1 large carrot, diced
1 stick of celery, diced
2 tbsp sundried tomato paste
400ml vegetable or chicken stock
½ tsp brown sugar
Method
- Pre heat the oven to 180 C. Remove the vines from the tomatoes & place on a baking sheet. Frizzle with 1tbs of oil & season. Roast for 15 minutes.
- Heat the remaining oil in a saucepan. Add the onions, carrots & celery. Saute for 5 minutes.
- Add the garlic and fry for 30 seconds. Add the tomato puree & tomato paste. Stir together, the blend in the stock. Bring up to the boil.
- Simmer for 10 minutes, then add the tomatoes & simmer for another 5 minutes. Blend until smooth using a stick blender.
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