Once again we have an abundance of cherry tomatoes that have popped up without us planting them. They self seed each year and not always where we want them but we put up with them to get these little beauties. I'm about to make my favourite Cherry Tomato and Chili Jam blog post here and last weekend I made some roasted tomato soup. I know it's not really soup weather here in QLD but I work in a really cold office and as I'm not a Coffee drinker, soup is a great thing to have for morning tea.
It's healthy gluten free, dairy free and nutritious so it ticks all the boxes. I read a few different recipes but then just improvised.
Here's what I did with around 30 grams of cherry and small roma tomatoes. I cut them in half, put them in two baking trays and drizzled them with olive oil. I cut the top of a garlic bulb and put one in each tray. I then baked them for about 40 minutes at 180 degrees.
Here's what I did with around 30 grams of cherry and small roma tomatoes. I cut them in half, put them in two baking trays and drizzled them with olive oil. I cut the top of a garlic bulb and put one in each tray. I then baked them for about 40 minutes at 180 degrees.
I then transferred the tomatoes to the Thermomix. I squeezed the garlic out of the cloves and then blended it all on speed 9 for a couple of minutes. At the end of the blending it looked like tomato puree and there were no skins to be seen. I added about 2 cups of water and a couple of tablespoons of my vegetable stock - recipe here. I then cooked it on 100 degrees for 15 mins and finished it off by blending it for another minute.I didn't add any cream as I'm dairy free so just ate as is, and it was delicious :-)
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