Italian Plum Tomato Soup
(Pomodoro Minestra)

Serves: 4  Cooking time (approx.): 33 minutes Style: Italian Vegetarian 2  tablespoon(s) olive oil 1  kilogram(s) (about 40  oz.) red ripe plum tomatoes halved 1  onion(s) quartered unpeeled 4  garlic flakes unpeeled 2  cup(s) vegetable stock 2  tablespoon(s) sour cream 1  tablespoon(s) fresh basil shredded salt and freshly milled pepper to taste Grease a roasting tray with half the olive oil. Place the tomato halves cut side down, onions and garlic on the tray. Sprinkle the remaining olive oil on top. Roast in a preheated oven at 200oC / 400oF for about 30  minutes or till the tomato skins are blackened and well roasted. Allow to cool well. Peel the skin off the tomatoes and onions. Squeeze out the garlic. Puree the roasted vegetables in a blender till smooth. Pass the puree through a sieve and pour into a pot. Add the vegetable stock and simmer for about 3  minutes. Season to taste with salt and freshly milled pepper. TIPS: This soup gets its taste essentially from the Italian plum tomatoes which are very flavorful. However, regular tomatoes can be used if Italian plum ones are not available. Add more stock or water to get a soup of desired consistency. Serve piping hot topped with: a swirl of sour cream and garnish with shredded fresh basil.

 
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