| Sardinian Tomato Soup 
The Italian island of Sardinia is famous for its juicy and flavoursome vine tomatoes, sweet and intense they are excellent in chutneys, salads, and sauces. These fantastic little gems also make a wonderful soup. Ingridients To produce you will require 500g of Sardinian vine tomatoes, 2 medium red onions, ½ a head of celery including any young leaves, 2 cloves of garlic, a little olive oil, sprigs of fresh rosemary and thyme, a few fresh basil leaves, cracked black pepper and sea salt. | | Method Preheat an oven to 140C/275F/ Gas 1. Remove the tomatoes from the vine and spread onto an oven tray, drizzle with olive oil. Chop the onions, celery and garlic, add to the tomatoes along with the rosemary and thyme. Sprinkle with cracked pepper and sea salt. Place into the oven and slow roast for at least an hour. Remove the rosemary and thyme and pour the contents of the tray into a blender. Deglaze the tray by adding a little water to it and heating on the stove. Add this liquid to the blender along with the fresh basil leaves. Blend. Season and adjust as required. Serve as a starter or light lunch together with warm crusty bread. | |