The weather is prefect at the moment in the Yarra Valley with warm days and cool nights,
Tomatoes and Basil are in full season it’s time to make roasted tomato soup with fresh basil pesto
1kg roma tomatoes, halved
2 tablespoons olive oil
3 sprigs fresh thyme
1 medium brown onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
2 teaspoons sugar
3 cups chicken or vegetable
100gms pine nuts
1 bunch fresh basil leaves, picked
2 small garlic cloves, halved
80gms shredded parmesan
10 tablespoons olive oil
Preheat oven to 200°C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Roast for 15 to 20 minutes or until tender. Mouli or blend the Tomato after roasting.
Heat oil in a saucepan, add onion and garlic. Cook, stirring occasionally for around 5 minutes. Add tomato paste and sugar. Stir in stock and cover. Bring to the boil. Reduce heat to low. Simmer for 15 minutes Add tomato to stock mixture. Season with salt and pepper.
Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven until toasted. Remove from oven and set aside to cool.
Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
Finish with a drizzle of basil pesto and wild crust sour dough bread