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ltc
Roasted tomato and garlic soup.
Baking tray of maybe 3-400g salad tomatoes cut in half with the core chopped out with a bit of oil and a few drops of balsamic, roast until falling apart. Leave to cool for a minute then take skins off once roasted.
Roast half a bulb of garlic in tin foil with a dribble of oil whilst the tomatoes are roasting.
Sauté onion/carrot/celery until translucent. Squidge in the roasted garlic, peeled roasted tomatoes and add some veg stock. Simmer for a few mins then blend.
Done. Serve with cheez toasties.