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

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)

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