Every 5 star kitchen in the world offers a great soup as an entrée; now you can too! Makes 4
1.5kg juicy, red, cooking tomatoes
3 tbs olive oil
2 red chillies, roughly chopped
2 sticks rosemary
3 cloves garlic
Freshly ground salt & black pepper
2 onions, chopped
500ml chicken stock
125ml dry white wine
1 tbs brown sugar
4 slices crusty white bread
Olive oil, to drizzle
Fresh parsley leaves
Extra sour dough bread
Preheat oven to 200C (180C fan forced).
Cut the tomatoes in half (leaving any green tops attached). Place into a baking dish and sprinkle with 2 tbs oil. Scatter over chillies, rosemary and garlic. Season with salt and pepper, roast for 25 minutes.
Attach fruit and vegetable strainer to stand mixer and turn to speed 4. Add tomatoes, garlic, herbs into hopper, pushing down with wooden stomper. Reserve fresh tomato sauce and discard dry skin mixture.
Heat remaining oil in a heavy based saucepan. Cook onions for 8 minutes or until softened. Add fresh tomato sauce, stock, wine and brown sugar. Bring to the boil then simmer for 10 minutes. Stir in bread and cook for 5 minutes or until bread has softened and broken down a little.
To serve, drizzle with a little extra olive oil and top with fresh parsley. Serve with extra bread (optional).