|1 tin||Rhodes Quality Chopped and Peeled Tomatoes|
|1 handful||cherry tomatoes|
|150 g||full fat cream cheese — garlic and herb flavoured|
|1||red onion — sliced|
|salt and black pepper|
|1/2 cup||chicken stock|
|fresh basil leaves — to taste|
Empty the tinned tomato into an oven-safe dish. Top with the red onion, cherry tomatoes and cream cheese. Drizzle with olive oil, season with salt and pepper and bake for 30 minutes at 200°C or until the cream cheese is nicely golden and the tomatoes start to caramelise.
Transfer to a blender and blend with ½ cup of chicken stock and some fresh basil leaves.
Serve with a corn and cheese toastie: add slices of mature cheddar, followed by 1 tbsp corn and mozzarella to slices of buttered bread. Pan fry until golden and the cheese is melted. Serve with the soup.
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