Tomatoes are a great source of lycopene, a powerful antioxidant which has been shown to protect against cancers and cardiovascular disease. This is a wonderful way to use up what's left of the Summer's harvest.
Ingredients:2kg vine-ripened tomatoes, halved
1 head garlic
2 tablespoons olive oil
sea salt and cracked black pepper
370g chicken stock
3 teaspoons sugar
Pesto, to serve
- Preheat oven to 180 degrees. Place the tomatoes (cut side up) and garlic onto a tray lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 40 minutes or until soft. Allow to cool slightly. Squeeze the garlic flesh from its skin and place in TM bowl along with the tomatoes. Blend for 2 minutes/speed 10.
- Add stock and sugar and cook for 10 minutes/100 degrees/speed 2.
- To serve, ladle into bowls and serve with a spoonful of pesto and some freshly baked bread.
There is no need to skin or de-seed the tomatoes - the TM blends the mixture until its silky smooth.
Add 1 MC of soup pasta at Step 3.