Tomato, caramelised onion and bacon soup
|1/2||tomatoes — whole|
|2||onions — whole, finely sliced|
|250 g||bacon — streaky|
|4 cloves||garlic — cloves|
Preheat your oven to 200°C.
Halve the whole tomatoes and remove the heart. Put all the insides of the whole tomatoes in small pot and cook at a medium heat until reduced down to a thick, watery paste.
While the tomato hearts are simmering, add all your tomatoes to a tray with the garlic cloves and thyme, season with salt, pepper and olive oil. Bake for 30minutes (if tomatoes aren’t soft enough, let them bake for longer).
While tomatoes are in the oven and tomato hearts are cooking down, add your onions in a medium based pan with some butter and caramelize.
Check your tomato hearts and remove from heat if it has reduced to the right consistency. When onions have caramelized, add your bacon to a separate pan and add just enough soya sauce to coat the bacon, fry until crispy.
Add all your cooked ingredients to a bowl (except for the bacon) and blitz into liquid form, add your cream and bacon, let it simmer for 5 minutes. Season to taste.