- Bowl full of tomatoes – various sizes and types
- 2 red peppers
- 4+ cloves of garlic
- Mixed herbs
- Salt and pepper
- Glass of red wine
- Heavy-handed dash of balsamic vinegar
- Heavy-handed dash of olive oil
- Dash of soy sauce
- 500ml veg stock
- A third of a tub of cream
Put all the ingredients (except the pepper) into a bowl to marinade while you heat the oven to 180 degrees. Place the peppers skin up over the tomatoes in a roasting dish and pour the sauce over everything. Roast until the pepper skin starts blackening and the tomatoes start bursting at their seams.
Pour the tomato and pepper and all the juices into a big pot with the veg stock and boil together for some time. Let the tomatoes fall apart and the sauce reduce a little. Mash the contents of the pot with a potato masher and cook a little longer.
Pour the contents into a colander or sieve over a bowl and mash the juices through until you have a fine golden liquid. Dean likes to help them on a little with a hand blender. Keep mushing until there is pulp on one side and a smooth soup on the other. Return to the pot and heat while stirring in the cream.
Serve with savoury muffins.
Vegan version: leave out the cream.