Paul Gayler

Roasted pepper passata with basil yogurt and tomato tartare

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

Appears in

top 1000Pure Vegetarian

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Roasting the tomatoes and peppers for this soup really adds depth of flavour to the end result. The addition of a basil-flavoured yogurt and a fresh-tasting tomato tartare complete a great soup.

Ingredients

For the Passata

  • 8 ripe plum tomatoes, halved
  • 2 red peppers, halved, deseeded and chopped small
  • 1 onion, quartered<

Method

Preheat the oven to 220°C/425°F/gas mark 7. Place the tomatoes, peppers, onion, garlic and thyme in a roasting tin, spoon over the olive oil and season. Roast them for