TOMATO AND BEETROOT SOUP
1kg San Marzano
1 medium red onion
3 cloves garlic
olive oil or rapeseed oil
2 vegetable stock cubes
sea salt & black pepper
coarse sea salt
Roughly chop the tomatoes, beetroot, onion and garlic and transfer to an ovenproof dish. Drizzle with 1 tbsp of olive oil,
1 tsp of dried thyme and finish with sea salt & black pepper.
Give it a good stir and roast in the oven for 20 mins at 200C.
Transfer to a large lidded pot, add 600ml of recently boiled water and the stock cubes.
Cook for 20mins. Add sea salt & pepper. Mix in a blender until smooth.
Cut out bread hearts using a cookie cutter. Drizzle with a little bit of olive oil, some dried rosemary and coarse sea salt. Grill in the oven for 5mins.