Preparation time: 20 minutes
Cooking time: 35 minutes
1 kg ripe tomatoes, stemmed and quartered
1 tablespoon melted Q.B.B. Pure Ghee
4 tablespoons balsamic vinegar
80 g garlic cloves, peeled
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
1 tablespoon Q.B.B. Pure Ghee
350 g onion, diced
30 g fresh basil leaves
800 ml water or stock
150 g tomato paste
Salt and pepper to taste
- Preheat the oven to 200°C.
- Place the first seven ingredients in a large bowl and mix well.
- Spread the tomatoes on a non-reactive baking tray.
- Roast the tomatoes in the oven until very dark in spots, 30 to 40 minutes. Remove from oven and cool.
- Heat Q.B.B. Pure Ghee in a pot and sauté the onion until soft and then add in the basil leaves and sauté for another 2 minutes.
- Add the roasted tomatoes, water and tomato paste.
- Bring the mixture to a simmer and cook for 10 minutes.
- Season with salt and pepper, to taste.
- If using a blender, let the mixture cool and then blend till almost smooth. Alternatively you can use a hand-held blender right in the pot. I prefer chunky bits of tomatoes in my soup. At this stage, you can cool the soup and store in the refrigerator or freeze it for later use.
- When serving, bring the soup to a slow simmer and serve soup with Pepper Garlic Toast.
PEPPER GARLIC TOAST
½ teaspoon black peppercorns
½ teaspoon salt
4 garlic cloves
3 tablespoons Q.B.B. Pure Ghee
8-10 sliced baguette (cut into 1 cm thick pieces
- Place garlic cloves, peppercorns and salt in a mortar and using a pestle pound till almost smooth.
- Transfer to a bowl. Add in the Q.B.B. Pure Ghee and combine well.
- Spread this on both sides of the bread slices.
- Heat a hot plate or a frying pan. Place the slices on it and cook on both sides till golden brown.
- Alternatively, baked the bread slices till golden brown or until just beginning to crisp.