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Roast tomato soup with garlic pita bread

Recipe from: 1 September 2010

Ingredients 7
Servings 4
Time 10 mins


  • 2
    large red tomatoes
  • 1
    punnet of fresh basil
  • 1
  • 10
  • 2
    chicken stock cubes (or vegetable stock for vegetarians)
  • 3
    pita breads
  • 100
    olive oil


1 hour 10 mins
Preheat the oven to 160 ºC.
Cut the tomatoes into quarters and place on a baking tray.
Slice 6 of the garlic cloves and push them into the tomato quarters.
Brush with olive oil and season with black pepper and salt.
Place in the oven for 1 hour.
Slice the onion and sauté until golden.
When the tomatoes come out, add to the pot with 2l of stock.
Let it simmer for 10 mins adding the basil after 5 mins.
For the pita bread:
Slice them lengthways and then into quarters.
Brush with oil and remaining garlic (crushed). Season well.
Place under the grill for a minute or two until toasted.
Serve immediately with the soup.

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