SERVES: 4-6
TIME TO PLATE: 1 HOUR
WHAT YOU NEED:
- 12 large vine-ripened tomatoes (2kg), halved
- 1 head garlic, whole and unpeeled
- 2 tbsps olive oil
- Salt and pepper to taste
- 3 cups (750ml) or vegetable or chicken stock
- 1 tsp of stevia
HOW TO MAKE:
- Preheat the oven to 180°C . Place the tomatoes and garlic on two baking trays. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes or until very soft. Allow to cool slightly.
- Squeeze the garlic flesh from its skin and process in a blender with the tomatoes and any juice from the baking trays in two batches until smooth.
- Add the tomato and garlic mixture to a large pan, add the stock and stevia, cook on a medium heat for 6-10 minutes, stirring occasionally.
- To serve, ladle into bowls or mugs