My garden is shedding cherry tomatoes by the bucket load at the moment. Nothing can beat good soil and heritage seeds, it seems. When bowls and bowls were filled with them, I had to come up with a new recipe for these sweet little things.
I call this recipe a roasted cherry tomato pasta soup & sauce, because it actually works brilliantly as soup as well as a simple pasta sauce! And all that while being vegan, gluten-free and low-fat 🙂
If you are interested where I got my beloved heritage seeds from, you can check out Koanga Institute, based in New Zealand, they are my go to herb, vege and flower seed supplier 🙂
Best results with high-speed blender.
For 4 portions you’ll need:
1kg cherry tomatoes
a few fresh thyme sprigs (alternatively 1 teaspoon dried thyme)
a few fresh basil leaves (alternatively 1 teaspoon dried basil)
1-2 garlic cloves (optional)
salt & pepper to taste
1/2 to 1 cup water (depending on how thick you like it)
1. Preheat oven to 200°C (top-/bottom heat).
2. Line baking tray with baking paper and place cheery tomatoes, thyme and basil on it.
3. Bake for approx. 20 to 25 minutes, until some of the tomatoes are slightly browned.
4. Transfer tomatoes to high-speed blender. Remove thyme leaves of stalks and add as well basil leaves, garlic cloves and water. Then blend until smooth. Season with salt & pepper to taste.