- 3
Ingredients
- 70 grams ripe plum tomato
- 175 grams red onions
- 150 grams carrots, peeled finely chopped
- 1 small red chilli,left whole
- 2 garlic cloves,peeled
- 1 pinches a few fresh thyme or rosemary springs
- 2 tablespoon olive oil
- 350 mL passata(sieved tomatos)
- 0.5 teaspoon sugar
- 1 squezze of fresh lime juice
- 1 pinches seasalt and ground black pepper
- 1 handfuls fresh coriander
- 1 pinches extra virgin olive oil
- 1 warm crusty bread to serve
Preparation
Step 1
Preheat the oven to 400°F (200°C)
Place the plum tomato’s, onions and the carrots in a roasting tin. Add the chilli, garlic, thyme or rosemary sprigs and olive oil and toss until the vegetables are well coated. Place in the preheated oven and roast for about 25 minutes, make sure to turn the vegetables occasionally.
Remove from the over and discard the chilli. Blend the roasted vegetables, garlic and herbs with the passata in a blender or food processor. Add the sugar, lime juice and the 150ml cold water and season well with salt and pepper.
Pour the mixture into a large pan and gently heat through. Add the chopped coriander just before serving. Ladle into serving bowls and drizzle with a little extra virgin olive oil.
Serve immediately with warm crusty bread.