Prep 30 mins
Cook 45 mins
Roasting the tomatoes really intensifies their flavour. Yes, this recipe does contain a whole head of garlic-however, cooking garlic in this way makes it sweeter and milder in flavour, and is not so harsh on the palate.
- 8 large ripe tomatoes, halved
- 1 red onion, unpeeled and cut into quaters
- 1 head garlic, halved horizontally
- 2 sprigs thyme
- 1 tablespoon olive oil
- 1 liter hot vegetable stock
- 100 g creme fraiche
- 3 tablespoons chopped fresh parsley
- sea salt
- fresh ground black pepper
- Pre heat the oven to 200 degrees celcius. Place the tomatoes, onion, garlic and thyme in a roasting tin and drizzle over the oil. Season generously and roast for 30 minutes until softened and a little charred.
- Remove the onion quaters and the garlic from the roasting tin and set aside. Pour half the stock over the tomatoes and return to the oven for 10 minutes.
- Meanwhile, slip the onion quaters and garlic out of there papery skins ans whizz in a food processor to form a paste.
- Remove the roasting tin from the oven, discard the thyme sprigs, then add the stock and tomatoes to the food processor, scraping up any residue with a wooden spoon. Whizz until smooth.
- Strain the mixture into a clean pan and add the remaining stock and the creme fraiche. Heat gently and season to taste. Stir in the parsley, ladle into warmed serving bowls and serve with warm, crusty bread.