Roast Tomato Soup

Makes 2 cups

1 kg roma tomatoes

1 large red onion 

2 garlic cloves

1/4 cup fresh oregano

1/4 cup red wine

olive oil cooking spray



Preheat oven to 180 or 160 degrees fan forced. Lightly grease a large ceramic baking dish. Cut a cross in the base of each tomato. Place tomatoes in a large heatproof bowl. Cover with boiling water. Set aside fro 2 to 3 minutes or until the skin lifts slightly. Drain. Peel and deseed tomatoes. Roughly chop flesh. Combine tomatoes, onion, garlic, oregano and wine in a prepared dish. Lightly spray with oil. Cover with foil. Roast for 30 minutes. Remove foil. Roast for 45 minutes or until tomatoes are soft and onion is tender. Stand for 10 minutes. Blend or process tomato mixture until almost smooth. Spoon into hot jars. Seal. Turn upside down for 2 minutes. Turn tight way up. Allow to cool and store in fridge or use immediately. 


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