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Roast tomato soupy sauce


I was lazying around last week flipping through some television channels and I came across the cooking show, The Delicious Miss Dahl. I got all transfixed by the soft-focus world of pastel Kitchen Aid mixers and enamel bakeware. Miss Dahl made a lovely roast tomato soup and I was inspired to try making one of  my own. I think this would be ideal for anyone with some end of season tomatoes.

I’ve decided, however, that this is not a soup at all. For one thing, my 10 lovely tomatoes and two onions resulted in only two measly cups of soup. Also, this tastes too damn good to be a dreary old soup. The flavour is super rich and multi-layered. I think my ‘soup’ will end up being a sauce. I’ll simmer it down and serve it with some sort of white fish. Probably snapper.

If anyone has any other genius ideas about what to do with this, please leave a comment!


10 tomatoes, quartered and cored
2 Spanish onions, quartered
5 garlic cloves, unpeeled
Several sprigs of thyme or marjoram or any tomato-friendly herb
About 2 tablespoons sherry vinegar or other red vinegar
Olive oil
Salt and pepper, to taste



Preheat the oven to 150°C. Spread the tomatoes, onions and garlic over a roasting tray. Scatter with herb leaves. Drizzle with olive oil and vinegar. Sprinkle with salt. Place in the oven for about 40 minutes, or until the tomatoes are well cooked and begin to melt.

Take the tray out of the oven and remove the garlic from their skins. Remove any overly-burnt bits of vegetable. (Purists would also remove the tomato skins to reduce bitterness, but I’m no purist!)

Tip the contents of the roasting tray into a food processor and blend. Taste for salt, pepper and vinegar and adjust accordingly. If you decide, like me, that this dish should be a sauce, place the tomato blend in a saucepan and simmer down to your desired consistency.


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