for 4 servings
4 tablespoons of olive oil
4 cups cherry tomatoes
2 cloves garlic
salt and pepper
1 tablespoon fresh thyme leaves
1 hot thai chilli pepper
1 tablespoon of demerara sugar
4 cups water, chicken stock or vegetable stock
¼ cup heavy cream
olive oil for serving
crostini with basil pesto
Actually it all started with a tomato jam that I made for a party celebrating first anniversary of one shop in the area. I will write you about this later. Anyway,  as one of the foods for the party I made a big jar of tomato jam. Later on I found some nicer,  read: smaller, cherry tomatoes. I confitted them and the jam turned out not to be used at all. So, I was left with a big jar of tomato jam: sweet, sour and hot at the finish. I used a little to salads, and sandwiches. What am I supposed to do with this big amount of jam? Well, roasted tomato soup. This is the idea. Have to make it, redolent of chille, garlic and thyme. Sweet, tart and hot at the finish. It definitely was a good idea!

Lilia, xoxo

Wash the cherry tomatoes thoroughly. Put them in a roasting pan, Season with salt and pepper and sprinkle with olive oil.  Add a couple of garlic cloves and roast the tomatoes in the temperature of 350F for 30 minutes. After that time sprinkle with chopped chille pepper (seeds removed), thyme leaves and sugar. Roast for another 30 minutes. Transfer the roasted tomatoes into a large pot and add water or stock. Cook the soup for 20 minutes. When the soup is done transfer it to the mixer or with a hand held blender blitz it to a smooth consistency. Pour the soup back into the pot, add the cream and cook on low heat for approx. 10 minutes. Adjust the seasoning. Serve with a drizzle of olive oil and basil pesto crostini.
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