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Friday, December 21, 2012

New Method To Prepare Roasted Tomato Soup






Ingredients:

1 kilo of ripe tomatoes cut into quarters
250g red onions cut into wedges                       
4 garlic cloves                                        
 3 fresh rosemary sprigs                           
     2 large red peppers quartered and de-seeded
4 tablespoons olive oil                            
300 ml of heated vegetable stock                   
1 tablespoon red wine vinegar                
4 dashes Worcestershire sauce (optional)
A few sprigs of parsley                      
1 dash of Tabasco sauce (optional)
              

Instructions:

Place the tomatoes, onions, garlic, rosemary & peppers into a large roasting tin.                                                                                                   
Drizzle with olive oil and roast for 45 minutes until tender and         beginning to char.                                                                                         
   Remove from the oven and blend briefly so that the mixture is still a    bit chunky.                                                                                       
 Tip into a large pan and add the stock, vinegar,Worcestershire           
sauce  and Tabasco sauce.                                                                
Heat gently through and serve with parsley sprigs and chunky bread.                 
                                             
                                                                                                     

hicham moutaki

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