Tomato soup

Ingredients:

• 1kg tomatoes (cherry or other good ones)
• olive oil
• 4-8 shallots
• 4 garlic cloves
• black pepper
• 0.25 teaspoon salt
• 3 teaspoons dark Muscovado sugar
• 240g dry white wine

• fresh herbs (thyme, oregano, marjoram, basil)
• white sourdough bread

Methods:

• Preheat the oven to 190C.
• Place tomatoes onto a baking tray - leave small ones whole and cut the bigger ones to match the size. Coat them in olive oil and sprinkle with salt. Bake for 30min.
• Clean up the kitchen for 15min.
• Finely dice shallots and garlic.
• In a heavy bottom pot, heat a bit of olive oil. Saute shallots and garlic over medium heat until translucent, about 10min. Add black pepper, salt and sugar, and caramelise slightly. Deglaze with white wine.
• Add the contents of the baking tray (tomatoes and all the juices) and bring to the boil. Let it simmer under a lid for 20min.
• Meanwhile finely chop fresh herbs.
• Handblender the soup until silky smooth.
• Serve topped with herbs and a splash of olive oil, with bread.

Inspired by: Thomas Sixt