It’s too hot for soup… I know that!
But when you are right in the the middle of setting up your Kitchen & yet dinner has to be made… then there’s nothing easier! Especially this one, since most of the cooking takes place in the oven to begin with. So you can just stick the tomatoes & garlic in the oven for an hour & concentrate on the really important things like “Where do I stack up these stainless steel boxes that I’m never going to use!”
The inspiration for this soup is the Tomato Basil Sea Food Broth I always order at Pronto, a tiny little 3 table restaurant / take-away right next to the husband’s office. Often if we get done with work pretty late, or are too hungry to last the 2 hour drive home, or if it is raining, or sometimes for no reason other than quiet “us” time… we stop by for a crisp, thin crust, Pepperoni Pizza & Bruschetta with Olives & Tomatoes or our favourite Cheese Garlic Bread with Olive Oil, Balsamic Vinegar & Chilli Flakes to dip into & Caesar’s Salad to make the meal seem healthy or the beautiful, meaty Shepherd’s Pie with Creamy Mashed Potatoes. Pronto is about as authentic as a small Indian, Italian / Mexican take-away in Bombay can get, but the ingredients are fresh, the flavours mingle beautifully & there is this comforting home-style quality to the food. And they play some great music too sometimes. We love going there!
So coming back to my soup. Another reason for picking this one was I had to go with Whatever’s In The Fridge. And I was lucky… I had everything I needed for a heart Roasted Tomato & Garlic Soup… & more!
- 6 Tomatoes (quartered)
- Fresh Basil (chopped)
- Black Olives (chopped
- Chilli Flakes
- 1 teaspoon Sugar
- Olive Oil
- 2 heads Garlic
- Olive Oil
- 2 squares Aluminium Foil
- Arrange the quartered tomatoes in a well oiled baking tray.
- Sprinkle the basil, salt, pepper, chilli flakes & sugar over it.
- Drizzle olive oil generously over the tomatoes.
- Cut the tops off the garlic heads