A delicious classic and a wonderful way to use the Imperfect Picks tomatoes. Try mix it up by using a variety of the tomatoes available and serve with some warm grilled bread with your favourite cheese. We love the Provolone Piccante.

INGREDIENTS

• 1.5 kg Imperfect picks tomatoes
• 500g Imperfect Picks egg tomatoes
• 1 brown onion (quartered)
• 1 whole bulb of garlic (each garlic clove peeled and squashed) 
• 1 long red chilli (sliced in half)
• 1 whole bunch of fresh basil
• olive oil
• salt and pepper
• 250g of provolone 
• 1 x loaf of bread

METHOD

1. Preheat the oven to 200 degrees. 
2. Prep the tomatoes buy slicing the tomatoes in half and remove the green stem. Place the tomato halves into one large baking tray. 
3. Add the onion, garlic cloves, red chilli, a generous amount of olive oil and seasoning into the tray with the tomatoes and then place into the oven to roast for a minimum of 45 minutes.
4. Remove the tray from the oven and transfer all the ingredients into a large pot. Add enough water to fill up 3/4 of the pot and then place onto a high heat, cover with a lid and bring to the boil (see note below). 
5. Once the mixture is boiling, turn off the heat and add the fresh basil. Use either a stick blender to process until smooth or transfer to a food processor. Once the soup is smooth check for salt and adjust any seasonings. 
6. Meanwhile, slice the bread and top with sliced provolone cheese and transfer onto a baking tray. Place into the oven or a grill until the cheese has melted.
7. Serve the soup with the melted provolone grilled bread.

Notes:

• If you prefer a smoother tomato soup, peel the skin from the roasted tomato halves and discard the skin prior to placing into the large pot.

Prep time: 10 minutes.
Cook time: 50 minutes.
Serves: 6.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.