This roasted tomato soup is a perfect winter warmer, and it’s often served on chilly days in the Drakensberg at Cleopatra Mountain Farmhouse.
Richard Poynton, chef at Cleopatra Mountain Farmhouse says: ‘This is another one of our guests’ favourites. We make it the long way but a quick alternative is to open a tin of Italian tomatoes and reduce them down to a soupy consistency. We serve this with crunchy olive Parmesan biscuits and a generous dollop of pesto cream.’
Serves 6-8
- 2 medium onions, finely chopped
- 2 Tbsp sunflower oil
- 2 Kg Italian tomatoes, peeled and sliced in half
- 500g Rosa tomatoes, finely chopped
- Demerara sugar
- 1 tsp fresh oreganum, finely chopped
- Vinegar and sugar to taste
Gently fry the onions in the oil in a large pot. Place the Italian tomatoes, cut side up, on an oiled baking sheet and sprinkle with Demerara sugar. Bake under a hot grill for 4-5 minutes – allowing the tomato to caramelise slightly. Pour into the pot with the onions and add the fresh Rosa tomatoes. Bring to the boil, turn heat down slightly until it bubbles away at a fast simmer. Keep reducing until the mixture is thick and flavourful – approx 30 mins. Don’t forget to stir often to stop the bottom burning. Add the oreganum and adjust the flavour with a little vinegar or sugar. Pulse in a food processor – do not overblend. Serve piping hot with the Parmesan biscuit and a spoonful of pesto cream.
Photo and recipe courtesy of Cleopatra Mountain Farmhouse.
