800 grams ripe tomatoes
1 x large red onion chunky slices
6 x cloves garlic
2 x red capsicums
Olive oil generous drizzle
500 ml bone broth or chicken stock
Dash of chilli sauce
Dash of Worcestershire sauce
1 cup grated parmesan cheese.
Preheat oven to 200C
Divi up parmesan on baking paper on tray and bake into 6 flat crisps for 4-5 mins then set aside.
Add tomatoes, capsicums, onion and garlic to lined baking tray. Good splash of olive oil, rock salt and pepper. Mix through by hand and bake for 30-45 mins until slightly charred.
Bring broth/ stock to the boil and add Worcestershire and tabasco sauces.
Pick out the roasted garlic and squeeze the juicy flesh into the stock. Add the rest of the roasted veggies.
Puree using hand blender, but not too smooth – bit of texture is very nice. Even a melted knob of butter (my favourite)