Soups & bowls
creamy tomato
Ingredients
- 500g cherry tomatoes (washed)
- 1 head garlic
- 2 red onions, quartered
- 2 Tbsp extra virgin olive oil
- 1 Tbsp dried oregano
- 1 tsp dried red chili
- Salt & pepper to taste
- 200ml coconut cream
- 2 tsp stock powder
- 100ml water
Method
- 01
Preheat the oven to 180 degrees celsius. Line a tray with baking paper.
- 02
In a bowl add in tomatoes, 1 Tbsp olive oil, oregano, chili, salt and pepper. Mix till tomatoes are coated.
- 03
Lay tomato mixture on baking tray, with oiled red onion.
- 04
Place garlic in tin foil, with top cut off, and 1 tsp of oil. Cover and place in middle of the tray.
- 05
Place the tray in the oven for 20 minutes, or until tomatoes blister and skin wrinkles.
- 06
Once removed from the oven, let cool for 10 minutes.
- 07
Place tomatoes, onion and garlic in a blender with water. Ensure skin is removed from garlic. Blend until smooth.
- 08
Transfer to a pot adding in coconut cream & stock powder on a medium heat. Bring to a simmer.
- 09
My personal favourite way to serve this is with a fresh crunchy toasted cheese sandwich to dip in! Enjoy
