2 large tomatoes (or 4 medium sized), quartered
2 large (or 4 medium sized) red capsicums, deseeded and quartered
Olive oil
Salt
1 onion, diced
1 tsp garlic, minced
8 - 10 leaves of fresh basil, roughly torn
1 cup vegetable or chicken stock
METHOD
Preheat the oven to 180C fan-forced.
Line a baking tray with baking paper. Place the tomatoes and capsicum in the tray and drizzle with olive oil and sprinkle with salt. Roast for approx 30 mins until soft.
Meanwhile, in a frying pan fry the onions in a little olive oil until soft (5 to 8ins). Add in the garlic and basil and fry for 1 more min.
Put the tomatoes, capsicum, fried onion mixture into a blender or Nutribullet. Blend to a smooth paste. Transfer into a saucepan and add in the stock. Bring to a simmer and cook for 5 mins.
Garnish with a sprig of basil, a swirl of cream, a knob of butter or a sprinkle of parmesan - whatever you fancy. Serve with crusty bread. Serves 2 to 3.
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