Roasted Tomato Soup

Ingredients

• 2lbs Large Fresh Tomatoes
• 1 cup Chicken Stock, or as needed (can sub veg stock)
• 3-4 cloves of Garlic, skin on
• 1 medium White Onion, roughly diced
• 1 tbsp Butter
• 1 tbsp Tomato Paste
• 1 large handful Fresh Basil Leaves
• few sprigs of Fresh Thyme
• 1/2 tbsp Balsamic vinegar
• Salt & Black Pepper, to taste
• Olive Oil
• Sandwiches 2x 5oz balls of Burrata, halved
• 8-12 slices Bacon, cooked
• 4 heaped tbsp Pesto
• Butter, as needed

Instructions

1. Preheat oven to 390F.
2. Slice your tomatoes in half and evenly place them flesh side up on a suitably sized tray. Generously season with salt and pepper, then flip over. Chuck on your garlic and thyme, drizzle with olive oil and pop in the oven for 25-30mins or until wilted and lightly charred.
3. Meanwhile, melt butter in a suitably sized pot and add your onion. Fry until it just begins to catch color, then turn heat to low and gently continue frying until caramelized. Use this time wisely to cook the onions low and slow to brings out their natural sweetness. Add tomato puree and fry for a minute or so, then deglaze with balsamic vinegar.
4. Pop the garlic out of the skins and remove the thyme from the tray. Pour everything (including the juices) into the pot with the onions. Add stock and basil, then leave to simmer with the lid on for a good 30mins (can simmer longer for deeper flavor, just make sure lid is on so soup doesn't reduce).
5. Make sandwiches with burrata, pesto and bacon & butter the outsides. Fry both sides over medium heat until gold & crisp.
6. Blitz using a hand blender and test for seasoning. If you prefer a thinner texture then gradually add more stock. To thicken just simmer with the lid off.