Ingredients
- 1 kg ripe tomatoes, halved
- 3 red peppers, deseeded and cut into chunks
- 1 red onion, cut into wedges
- 1 whole bulb of garlic, top sliced off
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- A few sprigs of thyme
- 500 ml hot vegetable stock
- 1 tbsp balsamic vinegar
- A handful of basil leaves
Method
- Roast: heat the oven to 200°C (180°C fan). Spread the tomatoes, peppers and onion in a large roasting tin, add the garlic bulb, drizzle with the oil and sprinkle with paprika, thyme and salt. Roast for 40–45 minutes, until soft and slightly charred.
- Blend: squeeze the soft garlic out of its skins. Tip everything into a pan with the stock and vinegar and blend until smooth.
- Finish: heat through, season to taste and stir in most of the basil.
- Serve: scatter with the remaining basil.
Why it's good for you: Cooking tomatoes with olive oil makes their lycopene far easier to absorb than eating them raw, and red peppers are one of the richest sources of vitamin C. Roasted garlic adds sweetness along with its own health benefits.
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