Preparation Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Serves: 6-8
| Ingredients | Preparation |
|
2kg ripe tomatoes 2 red onions, cut in wedges 6 garlic cloves, peeled Sea salt and freshly ground black pepper, to season 3 tbsp olive oil, plus extra for brushing the bread 1 litre vegetable stock 1 loaf ciabatta, approximately 400g 1 tbsp red wine vinegar Basil oil or pesto, to serve |
1. Preheat oven to Hot air 200°C. 2. Cut tomatoes in half and place in Gastronorm roaster. Add onions and garlic. Season with salt and pepper and drizzle with oil. Cook for 1 hour on shelf 1. 3. Remove tomatoes from oven and place into a large saucepan. Add the stock and bring to the boil over moderate heat then tear up 200g of the ciabatta and add to the soup. Reduce heat and simmer for 15 minutes. 4. Add red wine vinegar, salt and pepper to taste and blend with a stick blender, then keep warm. 5. Heat a frypan or griddle plate over moderate high heat. Slice remaining ciabatta bread and brush with extra olive oil. Grill bread on both sides until nicely charred. To finish 1. Ladle the soup into deep bowls, drizzle over basil oil and serve with grilled bread. |
