Rich, intensely tomato-y and flavourful. A lovely thing to share with friends after a bracing walk in the woods. Just make sure you have crusty bread on the side for dunking.
- 1 kg ripe tomatoes, halved
- 1 onion, chopped
- 1 stick celery, chopped
- 3 cloves garlic, chopped
- 2 tbsp veg oil
- 500ml veg stock
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- Salt and pepper
- Pre-heat oven to 200C fan (220C) and put the tomatoes on a baking tray cut side up
- Roast for 30 mins or so until completely soft, caught round the edges and collapsing in on themselves
- Meanwhile, heat the oil in a large saucepan over a low heat and cook the onion, celery and garlic for around 10 mins until completely soft
- Scrape the contents of the baking tray into the pan, add the oregano, vinegar and seasoning and pour over the stock
- Bring to the boil, take off the heat and whizz up in the pan with a wand blender
- Taste, adjust the seasoning and serve piping hot. If you are feeling fancy, swirl a bit of single cream into each bowl as you serve
Sophie cooks 