Recipe by Dish
Ingredients
- 1 1/2 kilograms very ripe tomatoes
- 1 red capsicum, thinly sliced
- 1 onion
- 300g pumpkin, peeled and sliced thinly
- 6 cloves garlic
- 3 tbsp olive oil
- 2 tsp balsamic or sherry vinegar
- 2 tsp brown sugar
- 1 tsp ground fennel
- 1 tsp dried tarragon
- 3 cups stock
- sea salt and pepper
- to serve, sliced baguette, oil, garlic and mozzerella
Method
- Preheat oven to 180ºC, fan bake.
- Core and halve the tomatoes then place in a large roasting tray along with the capsicum, onion, pumpkin and garlic. Drizzle over the oil and season generously.
- Roast for 40 minutes, turning occasionally until everything is tender and the tomatoes have collapsed and released all of their juices. Pinch off the tomato skins with tongs and discard.
- Tip the contents of the roasting dish into a larger saucepan, scraping in all the liquid. Stir in all the remaining ingredients and bring to the boil. Season and simmer gently for 30 minutes. At this point you can either leave the soup chunky, mash it roughly, or process it until smooth.
- To serve, brush the bread with olive oil and bake in the oven until lightly golden. Rub one side with the garlic. Divide the soup between ovenproof soup bowls and arrange the bread on top.
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