Page 5 - LEAD MAGNATE - TOMATOES

ROASTED GARLIC TOMATO SOUP So which type of

tomato is right for
you?

For the small family, I
would suggest growing at

least one bush variety –
perhaps a Roma or paste
tomato, as well as a cou-
ple of indeterminates – an

‘Early Girl’ for an early
harvest, perhaps a cherry
variety like ‘Juliet’, as well
as a beefsteak heirloom
variety that matures later.
2 lb firm tomatoes 2 TBL balsamic vinegar In this way you extend the
6 cloves garlic, unpeeled 2 tsp soft brown sugar season, both before and

5 TBL olive oil 1 TBL all-purpose (plain) after.

1 tsp dried basil flour
3 TBL olive oil, extra 4 cups vegetable stock

1 onion, finely chopped ¼ cup parsley chopped My tried and tested
recipe for Roasted
1 Thai chili, finely chopped Garlic Tomato soup is a

sure-fire way to use your

Preheat the oven to 400°F tomatoes. The soup
Cut the tomatoes in half and lay cut-side up on a baking tray freezes beautifully.
with the garlic. Add the oil, some seasoning and the basil.
Bake for 20 minutes, remove the garlic. Bake for a further 10

minutes.
Heat the extra oil in a heavy-based pan. Add the onion and
chili and cook, covered for 10 minutes over medium heat. Stir
frequently. wendys

Chop the tomatoes and squeeze the garlic pulp from their
skins. Add to the pan along with the vinegar and sugar. Cook,
stirring for 1 minute. Stir in the flour and cook for 30 seconds. garden
Remove from the heat and add the stock. Return to the heat
and bring to the boil, stirring occasionally. Simmer for 5
minutes. Season to taste and add the parsley. Serves 4. store.com

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