Ingredients 10 Roma tomatoes, halved
1 tablespoon fresh basil, torn
1 tablespoon chopped fresh oregano
2 teaspoons olive oil
2 onions, diced
2 cloves garlic, crushed
¼ cup pine nuts, toasted
¼ cup tomato paste
2 cups chicken flavoured stock
¼ cup Parmesan cheese
¼ cup pine nuts, toasted, extra
4 wholegrain rolls
Prep Time: 10 min
Cook Time: 40 min
Servings: 4
Level: Medium
- Place halved tomatoes on a lightly greased oven tray, sprinkle with basil, oregano and half the olive oil. Bake in a hot oven, 200°C, for 25 minutes or until tomatoes are soft.
- In a large saucepan, heat remaining olive oil. Saute onions and garlic until soft. Add pine nuts and cook for a further minute.
- Add roasted tomatoes, tomato paste and stock and simmer for 10 minutes.
- Puree tomato mixture and Parmesan cheese until smooth. Return soup to saucepan and simmer for a further 5 minutes.To serve, sprinkle with extra pine nuts and enjoy with crusty wholegrain rolls. Serves 4.
