Place 6 halved red organic tomatoes along with 2 halved red onions, I garlic cut in the middle into two, 1 table spoon of olive oil, sprig of rosemary and roast it in the oven for 30-40 minutes (180 degrees)
Once roasted squeeze out the soft garlic from its skin, peel of the onion skin and blend everything along with the tomato juices in a blender into a smooth puree.
Add a cup of single creme and simmer for 5 mins until warm and serve with lots of black pepper, salt to taste and a dollop of green basil pesto and extra virgin oilve oil on the top along with garlic bread.
No comments:
Post a Comment