- 1.5kg good tomatoes
- A good handful of basil
- Half a head of garlic, peeled and crushed
- 0.5 glass of red wine
- 2 medium onions, finely chopped
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 3 x 400g tins whole plum tomatoes (optional)
- 0.5l light vegetable stock
Preheat oven to 160 degrees C.
Skin the tomatoes by plunging them into boiling water for at least a minute. Put the skins into a small saucepan and add the red wine. Cut the tomatoes into 2 and place them on a baking tray with the garlic cloves and basil leaves. Drizzle olive oil over the whole lot and place in the oven for 1 hour.
15 minutes before the tomatoes are due to come out, place the chopped onions into a large saucepan and gently caramelise them on a low to medium heat.
Remove the tomatoes from the oven and place the whole lot in with the onions making sure you scrape any residue off of the baking tray into the saucepan. Add the brown sugar, balsamic vinegar, salt and the red wine from the skins (without the skins). Simmer gently until reduced to a least a third. This will take around an hour.
At this point the whole mixture will have gone a deep red colour. Taste and season at this point. You might want to add another tbsp of sugar and balsamic.
If you want to make a large amount of soup you can add up to 3 tins of plum tomatoes at this point. After that reduce down by half and check seasoning again.
Add the stock and then liquidise the whole lot until smooth. For an even smoother, velvety finish you can strain the whole lot through a sieve.