Roasted pepper passata with basil yogurt and tomato tartare


Preparation info

  • Serve


    • Difficulty


Appears in

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.


For the Passata

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


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