- 1 kg tomatos
- 1 l water (you can use stock of course, but stock over-complicates home cooking and it also masks the vegetables flavour)
- two onions
- olive oil: three table spoons
- one teaspoon of balsamic vinegar
- salt
Preheat the oven at 200 degrees. Cut the tomatoes in quarters and the onions in eights. Put them on a roasting tin and add the salt, oil and balsamic vinegar. Roast for 45 minutes until the edges get dark. Boil the water and add it to the roasting tin - scrap the burned bits with a wooden spoon (as you would do to prepare gravy). Put it all in a pan and blitz it with a hand held blender (or in a food processor). You can add more water if you find it too thick.
If the result is too acidic (it really depends on the quality of the tomatoes) you can add a quarter of a teaspoon of sugar.
You can serve it with parmesan shavings, with croutons, you can also blitz a few leaves of basilic with olive oil and pour a few drops on top.... we like it on its own.
