Ingredients
400g baby vine tomatoes, halved
400g tin of chopped tomatoes
1 carrot, peeled and finely chopped
1 onion, peeled and finely chopped
1 stick of celery, chopped
10ml sunflower oil
20ml Roast Onion Infused Balsamic Vinegar
600ml vegetable stock
Sea salt and freshly milled pepper
Grande Reserve Balsamic Vinegar to finish
Method
1. Preheat the oven to 220°C/200°C Fan/Gas Mark 7.
2. Place the raw tomatoes onto a baking tray and season generously.
3. Place into the pre-heated oven for about ten minutes.
4. In a suitably sized saucepan, heat the sunflower oil and when hot, add the prepared vegetables and the Olive Oil, sweat off over a high heat to colour.
5. Sprinkle the Roast Onion Balsamic Vinegar over the roasting tomatoes to deglaze and then add to all the vegetables.
6. Add the chopped tomatoes and the stock and bring to the boil.
7. Reduce the heat and simmer until all the vegetables are really soft.
8. Blitz in a food processor until smooth. (You could pass it through a fine sieve so you don't get any pips in the soup!)
9. Serve drizzled with the Grande Reserve Balsamic Vinegar.
