Ingredients
-
2kg roma tomatoes
- 2 large red onions (600g)
- 5 cloves garlic
- 1 teaspoon sea salt flakes, plus extra to season
- 1 tablespoon white sugar
- ½ cup (125ml) Cobram Estate Classic Flavour Extra Virgin Olive Oil
- 1 cup fresh basil leaves
- ½ cup (125g) mascarpone
- pepper
Method
- Preheat oven to 160°C/140°C fan-forced. Line a large oven tray with baking paper.
- Cut tomatoes in half; place cut-side up on lined tray in a single layer. Coarsely chop onions and garlic; scatter over tomatoes. Sprinkle with salt flakes and sugar; drizzle with ¼ cup (60ml) of the olive oil. Roast for 1 hour or until tomatoes are very soft and golden around the edge. Cool on tray.
- Blend or process cooled tomato mixture and cooking juices, in two batches, with 2 cups (500ml) water until smooth. Transfer soup mixture to a large, heavy-based saucepan; cook over low heat, stirring occasionally, until heated through. Season to taste.
- Meanwhile, process ¾ cup of the basil leaves and the remaining oil in a small food processor or blender until smooth.
- Ladle hot soup into bowls. Serve soup topped with mascarpone, basil oil, freshly ground black pepper and remaining basil leaves.
Recipe by The Australian Women’s Weekly.
