JULIA’S Roasted tomato soup with basil and mozzarella (serves 4)
2kg Roma tomatoes
8 cloves garlic, left whole in their skin
3 shallots, roughly chopped
2 stems of basil
1/4 cup extra virgin olive oil
Large handful of basil leaves, finely chopped
Extra virgin olive oil
Red wine vinegar
Sea salt, to taste
250g buffalo mozzarella, to serve
Grilled bread, to serve
Preheat the oven to 180C.
Halve the tomatoes and remove the core from the top. Arrange them cut side up onto a large roasting or baking tray. Tuck in the garlic, shallots and basil amongst the tomatoes and drizzle with the olive oil. Scatter generously with sea salt and roast for 1 1/2 hours or until the tomatoes have collapsed and have caramelised in spots. Remove the basil and discard. Squeeze the garlic from their skins and place in a food processor or blender along with the roasted tomatoes, shallots and any liquid at the bottom of the tray. Blitz until very smooth and season to taste
Meanwhile, for the oil, simply place the chopped basil in a small bowl and pour in enough olive oil to make it a spoonable consistency. Add enough red wine vinegar to give it some sharpness, a few teaspoons should be enough, and season to taste with sea salt.
Ladle the soup into serving bowls and tear in some mozzarella. Drizzle over some of the basil oil and serve with grilled bread.
What else I’m eating this month:
The fried shallot, cashew sour cream and pickled jalapeño at Old Palm Liquor in East Brunswick!
What else I’m cooking with:
Incredible Elberta peaches from Howieson Farm which I buy at the Flemington farmers market. They taste like peaches used to and should taste like! I just blanch them to take off their fuzzy skin and have been eating them with muesli, on top of pancakes and baked in galettes and cakes! ‘Tis the season!
You can follow Julia’s food adventures on Instagram and find more fab recipes via her website!