‘Tomatoes are abundant this month and available at giveaway prices. Roasting them adds flavour and soups are always welcome in winter. The flavour of fresh thyme with tomatoes is delicious and I use fresh turmeric root to give it a boost of natural medicinal properties and I like to use it often and in small amounts’
You will need:
1 kilo tomatoes
about a teaspoon of fresh thyme
1 clove garlic
1 vegetable stock cube
2 tablespoons olive oil
a small piece of grated fresh turmeric
1 teaspoon balsamic vinegar
Salt and Pepper
a pinch of stevia or a drizzle of agave to balance the flavours
To serve: Drizzle of olive oil, some fresh thyme and greek yoghurt
Preheat the oven to 200C.
Slice the tomatoes in half and place on a baking tray, skin side down. Place the garlic clove on the tray. Season with salt and pepper, drizzle with olive oil and balsamic vinegar. Top with the fresh thyme.
Place the tray in the oven and roast for 45 minutes. You will see the edges of the tomatoes starting to caramelize.
In the meantime place the peeled and chopped potato in a large pot and add the stock cube and water. Season and bring to boil. Reduce the heat and add the tomato puree. When the potatoes are cooked add the roasted tomatoes and garlic. Simmer for 5 minutes.
Remove from heat and use a hand held blender to bring the mixture to a puree. Taste and adjust seasoning by adding salt and a sweetener [I use stevia or agave]
Serve and garnish with Greek yoghurt, a drizzle of olive oil, some more fresh thyme.
I use Greek Yoghurt by Kolios available at Quality Foods Marketing