Ingredients

●      1.5 kg fresh tomatoes

●      4 tablespoons of olive oil (divided in half)

●      2 red onions

●      2 garlic cloves, finely chopped

●      1 tablespoon of fresh thyme leaves

●      2 tins of Mutti Organic Peeled Tomatoes

●      2 cups of stock (chicken or vegetable)

●      1 cup of fresh basil leaves

●      Salt and pepper, to taste

●      200ml of evaporated milk (optional)


How to prepare

●      Pre-heat your oven to 180°C.

●      Peel and quarter the onions and halve the tomatoes.

●      Place on a lined baking tray and drizzle with 2 tablespoons of olive oil.

●      Season with salt and pepper and roast for 1 hour.

●      Heat the remaining 2 tablespoons of oil in a heavy-based pot and gently sauté the garlic, and the thyme.

●      Add the tinned tomatoes and the basil, then simmer for 15 minutes.

●      Add the roasted tomatoes and onion, continue to simmer for a further 30 minutes.

●      Remove from the heat and use an immersion blender to blend until smooth.

●      Add the evaporated milk, if desired, or just drizzle it on top.

●      Serve with fresh, crusty sourdough.