750g of your favourite mixed ripe tomatoes
6 cloves garlic, skin on and lightly bashed
3 shallots, sliced
A handful of thyme sprigs
3 tbsp NOMU Extra Virgin Olive Oil
A grinding of NOMU One for All Grinder
1 tbsp NOMU Sea Salt
1 tsp sugar
Preheat your oven to 180°C.
Place the tomatoes in a roasting pan with the garlic, shallots and thyme. If your tomatoes are fairly large, cut them into quarters and remove the core before roasting.
Drizzle the Olive Oil over the tomatoes and sprinkle with a grinding of NOMU One for All, Sea Salt and sugar. Place in a hot oven for 30 minutes until soft and caramelized. Squeeze the garlic from its skin. Remove and discard the thyme and garlic skins.
TO MAKE TOMATO SAUCE:
Place the tomatoes, shallots and garlic flesh in a blender or food processor and blitz until smooth. Check the seasoning and serve as a dipping sauce or pour over your favourite pasta. Vary the flavour by adding one or more of the following: red chillies, black olives, capers, basil, Italian parsely, anchovies, sun-dried tomatoes.
TO MAKE TOMATO SOUP:
Combine 2 tablespoons of NOMU Vegetable STOCK with 500ml hot water and add this to the tomatoes, shallots and garlic before blending in a food processor or blender until you have a smooth consistency, adding more stock if necessary. Season to taste and serve in warmed bowls with a spoon of crème fraiche, a shaving of parmesan and oven-roasted croutons.
750g of your favourite mixed ripe tomatoes
6 cloves garlic, skin on and lightly bashed
3 shallots, sliced
A handful of thyme sprigs
3 tbsp NOMU Extra Virgin Olive Oil
A grinding of NOMU One for All Grinder
1 tbsp NOMU Sea Salt
1 tsp sugar
Preheat your oven to 180°C.
Place the tomatoes in a roasting pan with the garlic, shallots and thyme. If your tomatoes are fairly large, cut them into quarters and remove the core before roasting.
Drizzle the Olive Oil over the tomatoes and sprinkle with a grinding of NOMU One for All, Sea Salt and sugar. Place in a hot oven for 30 minutes until soft and caramelized. Squeeze the garlic from its skin. Remove and discard the thyme and garlic skins.
TO MAKE TOMATO SAUCE:
Place the tomatoes, shallots and garlic flesh in a blender or food processor and blitz until smooth. Check the seasoning and serve as a dipping sauce or pour over your favourite pasta. Vary the flavour by adding one or more of the following: red chillies, black olives, capers, basil, Italian parsely, anchovies, sun-dried tomatoes.
TO MAKE TOMATO SOUP:
Combine 2 tablespoons of NOMU Vegetable STOCK with 500ml hot water and add this to the tomatoes, shallots and garlic before blending in a food processor or blender until you have a smooth consistency, adding more stock if necessary. Season to taste and serve in warmed bowls with a spoon of crème fraiche, a shaving of parmesan and oven-roasted croutons.
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Cape Town, South Africa
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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