Roasted tomato soup with toast stars
Preheat the oven to 200°C.
Heat oil in a shallow ovenproof casserole; add onion and cook over low heat, stirring occasionally, for about 10 minutes or until softened. Add tomatoes, garlic and sugar, and season well with salt and pepper. Roast uncovered in the oven for 20 minutes, then allow the mixture to cool. Puree in a blender, adding a little of the stock if the mixture is too thick. Return to pan and add remaining stock. Bring to the boil, add pasta and simmer for 10 minutes. Taste and adjust seasoning if necessary. Cut stars from toast slices with a star cutter, and serve with soup.
• 1/4 cup (60ml) olive oil
• 1 onion, finely chopped
• 6-7 tomatoes, roughly chopped
• 3 cloves of garlic
• 1 tsp castor sugar
• 4 cups chicken stock
• 100g alphabet or risoni pasta
• 2 slices toast