Serves 4, prep time 10, cooking time 1 hour
INGREDIENTS
10 large beef tomatoes
2 tbsp of olive oil
4 garlic cloves crushed
1 tsp of sugar
Pinch of rock salt
2 tbsp of balsamic gel
1 litre of vegetable stock
A bunch of fresh basil
2 tbsp of mascarpone cheese
1 tsp of ground black pepper
METHOD
Preheat the oven to 180°C.
Wash and core the tomatoes.
Place on a baking tray, coat with olive oil, and sprinkle with sugar and salt.
Even out the tomatoes in the tray and drizzle with the balsamic gel.
Place in the oven for one hour.
After 30 minutes, pour in the vegetable stock in a large pan, add the onion and basil, season and boil. Simmer the stock for twenty minutes.
When the skins are soft remove from the oven, loosen from the pan and pour in the stock.
Add in two tablespoons of mascarpone cheese.
Simmer for ten minutes then remove from the heat.
Next, either in a liquidiser or handheld blender blitz the soup until smooth.
Serve with a blob of cheese and freshly toasted bread.
