Ingredients
- 400g tomatoes, halved
- 1 red onion, quartered
- 2 Romano peppers , roughly chopped
- 2 tbsp good quality olive oil
- 2 garlic cloves, bashed in their skins
- few thyme sprigs
- 1 tbsp red wine vinegar
- 2 tbsp ricotta
- few basil leaves
- 1 tbsp mixed seeds, toasted
- bread, to serve
Example pic. BBC GoodFood.
Method
- Pre heat oven to 200C/180C fan/gas 6.
- Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season.
- Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised.
- Squeeze the garlic cloves out of their skins into the tin, then strip the leaves off the thyme and discard the stalks and garlic skins.
- Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
- Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.
Recipe courtesy of BBC GoodFood.
