Roasted Tomato Soup (Oven then Slow Cooker)

Ingredients

• 1kg Tomatoes
• 1 onion (sliced)
• 2 Garlic Cloves (crushed)
• 25ml balsamic vinegar
• Vegetable Oil for Drizzling
• 1 Jar of Roasted Red Peppers (drained and roughtly chopped into large pieces)
• 3-4 sun-dried tomatoes (drained and chopped)
• 200ml tomato passata
• 1 tablespoon tomato puree
• 1 chicken or vegetable stock cube
• Small handful of basil leaves
• 50g butter cubed
• Salt and black pepper

Method

1. Preheat oven to 200 degrees C / 180 Fan. Through the tomatoes, onion, garlic, balsamic vinegar and a drizzle of oil into a roasting tin, season with salt and black pepper and toss to coat. Roast the tomatotes in the oven for 10-15 minutes until starting to blister and char.
2. Spoon the roasted tomato mixture into the slow cooker bowl and add the reamining ingredients aside from the basil and butter. Poor in 550ml of water.
3. Cover with the lid and cook on high for 3 hours or low for 4 hours.
4. Add the basil, butter and blitz with a hand held blender.
5. Taste and season with salt, balsamic vinegar or sugar as needed.