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Roasted Tomato Soup / Sauce

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Servings: 6 - 7 litres
Course: Sauces, Soup
Ingredients Method Notes

Ingredients
  

  • 3000 g firm ripe tomatoes, cored and quartered
  • 1000 g carrots washed, peeled and roughly chopped
  • 400 g celery washed, peeled the outside string, roughly chopped
  • 500 g onions peeled and roughly chopped
  • 3 tsp chilli paste
  • 60 ml olive oil
  • 6 garlic cloves peeled
  • 2 litres vegetable stock
  • 3 bay leaves
  • 1 tsp black peppercorns
  • 3 tsp ‘Masterfoods’ spaghetti bolognaise seasoning
  • 100 g tomato paste
  • ½ bunch shallots roughly chopped
  • 50 g parsley leaf only
  • salt
  • pepper

Method
 

  1. Assemble your ingredients
  2. Pre heat your oven to 175c
  3. Cold wash all the vegetables and prepare them
  4. Add any suitable peelings/off cuts to the vegetable stock – avoid onion peelings and big celery leaves
  5. Add bay leaves and peppercorns to the stock and bring to a slow simmer
  6. Simmer for 30 minutes before straining
  7. Meanwhile in a baking dish mix the carrot, celery, onion, garlic, chilli paste and 30ml olive oil
  8. Bake for 60 -90 minutes, stirring occasionally
  9. In a separate baking dish mix the tomatoes and the rest of the olive oil
  10. Bake these for at least 60 minutes before adding the ‘Masterfoods’ seasoning
  11. When the tomatoes are collapsing and swimming in juice transfer both the vegetables and the tomatoes to a large saucepan with the strained stock
  12. Bring the soup back to a simmer and adjust the seasoning
  13. Blend the soup with your stick blender, while still in the saucepan
  14. Add the shallots and parsley and blend again until all ingredients are pureed
  15. Check the seasoning again
  16. Serve

Notes

For those who prefer a smoother soup, without the bits, you should pass the soup through a fine sieve, after the first blending or the second blending, then check the seasoning