Type of cooking:
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Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients (6) :
-1.250kg/ 2lb 12oz cherry tomatoes Method: Preheat oven to 220C/375F/ Gas No 5.
-3 cloves garlic, chopped
-4 red British Onions, finely sliced
-10 basil leaves
-4 tbsp olive oil
-2 tsp red wine vinegar
-2 tsp Brown sugar
-250ml/9floz vegetable stock
Sea salt & freshly ground black pepper
For the pesto croutons:
2 tbsp pesto
3 tbsp olive oil
6 slices of ciabatta bread, torn into pieces
Put the cherry tomatoes, garlic, 2 onions and basil onto a tray and drizzle with 2 tbsp oil and sprinkle with sea salt and black pepper.
Bake for 30 minutes or until the tomatoes are browned.
Mix the pesto, 3 tbsp olive oil and bread together in a bowl, ensuring the bread is evenly covered.
Spread the croutons onto a baking tray and bake for 5 minutes in the oven with the tomatoes.
Turn the croutons and bake for a further 5 minutes and then put to one side.
Put the rest of the olive oil in a pan and gently fry the onions for 10- 15 minutes, add the vinegar & sugar and cook for a further minute.
Liquidize the roast tomato mixture.
Add half the fried onion and stock. Reheat the soup & check the seasoning.
Serve with pesto croutons and garnish with the remaining fried onion.