Roasted Reds

Name: Roasted Reds
Yield: Serves 4
Ingredients: juice of ½ lemon; ¼ cup olive oil; 250 grams mozzarella; salt and pepper; 1 garlic bulb, left whole; basil pesto; 3 cloves garlic, peeled; ½ cup finely grated parmesan cheese; 3 cups fresh basil leaves; 1–2 red chillies (as per heat preference); 2 red peppers, seeded; 2–3 teaspoons fresh rosemary leaves; 2 tablespoons coconut sugar; butter; coconut oil; ¼ cup balsamic vinegar; 10 plum tomatoes; 3 red onions, halved; 2 cups vegetable stock; 1 ciabatta

Roast Tomato and Red Pepper Soup

Preparation info

Serves
4

Difficulty
Medium

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This recipe is all about the slow cook. The longer you roast the tomatoes, the sweeter they will become. This is a soup I would save for the weekends, but you don’t have to miss out on it during the week. Freeze this soup in an airtight container and treat yourself to a slow-cooked meal fast on a regular week night.

Ingredients

Soup

10 plum tomatoes
3 red onions, halved
1–2 red chillies (as per heat preference)

Gluten-free
Soup
Vegetarian

Method

Place all the ingredients for the pesto into a food processor and blend until well combined. If the pesto is a little dry, add more olive oil. Set aside.

Preheat the oven to 180 °C.

Place the tomatoes, onions, chillies, red peppers, rosemary and sugar on a large roastin