8 Red Tomatoes (chopped in half)
1 Red Onion (unpeeled and quartered)
1 Whole Garlic including skin (halved from top to bottom, take out if you don't like garlic)
2 Sprigs Thyme
1l Vegetable Stock
100g Crème Fraiche
A Splash of Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Medium Roasting Tin
1 Blender
1 Sieve
1 Large Pan
The Good Bit
- Pre heat your oven to 200c/400f/gas 6. Put your tomatoes onion, garlic and thyme in your roasting tin, drizzle with oil and season well with salt and pepper, cook for 30 mins until charred.
- Take out the onion and garlic (the garlic will be sweeter and not half as strong cooked this way) pour over half the stock and return to the oven for another 10 mins/
- Peel the garlic and onion and blend to a paste , remove the thyme from the roasting tin and pour this into the blender and give it a good whizzing.
- Strain what's left into a large pan, add the rest of the stock and the crème fraiche and heat gently, season to taste then serve with a baguette.
