Roasted spicy tomato

Ingredients:

• 8-10 fresh medium tomatoes or 2 cans
• Finely chopped large onion
• 2 finely chopped garlic cloves
• Olive oil
• vegetable/ chicken stock cubes
• Hot chilli pepper sauce
• Tomato purée
• Chives ( optional)

Method:

Preheat the oven 200°.

Cut the tomatoes in half, place skin side up in an ovenproof dish and drizzle olive oil over the top.

Place in the oven for approximately 15 minutes, meanwhile put the finely chopped onion and garlic in a little oil in a saucepan and gently fry until limp. Be careful not to brown the onions and particularly the garlic as this will make it taste bitter.

Make the stock, I used 2 vegetable cubes and 1 chicken to 750 ml boiled water. Add this to the pan and bring to the boil.

When the tomatoes are ready and the skins look shrivelled but not brown, remove the skins using two forks, they should come off really easy. Add the tomatoes and all the juice out of the dish that they were cooked in to the pan but discard the skins.

Add the tomato purée,( squeeze about 4-6 cm long) add the hot chilli sauce, as much or as little as you want.

Bring back to the boil then simmer for 10 – 15 minutes, leave to cool for a few minutes then blitz with a blender. Finally, sieve the soup to remove all the tomato seeds & all the pulp.

Add the chopped chives when about to serve ( optional)