Ingredients
- 2000 gr. ripe tomatoes
- ½ a bulb of garlic
- 2 red onions
- 1 pinch of dried oregano
- olive oil
- 1 litre organic vegetable stock
- a few sprigs of fresh basil
- 280 gr. ciabatta loaf
- red wine vinegar
- extra virgin olive oil
Method
- Preheat the oven to 200 °C.
- Halve the tomatoes and place cut-side up in a large roasting tray.
- Break the garlic bulb into cloves.
- Peel and slice the onions into 3 cm wedges, then scatter both into the tray.
- Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil.
- Roast for 50 – 60′, or until the tomatoes are soft and sticky.
- Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
- Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.
- Cut the ciabatta loaf in half and tear one half into the soup.
- Bring to the boil, then simmer for 10′.
- Meanwhile, put a griddle pan on a high heat.
- Slice the remaining ciabatta and griddle until lightly charred on both sides.
- Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
- Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side.