Cherry Tomato Soup (Gary Rhodes)

Ingredients

• 2 tablespoons olive oil
• 2 medium red onions, sliced
• 2 garlic cloves, crushed
• 2 tablespoons red wine vinegar
• 1 lb cherry tomatoes, halved (500 grams)
• 10 fluid ounces passata (see note above)
• 16 fluid ounces vegetable stock
• coarse sea salt (to taste)
• pepper (to taste)

Directions

1. 1

   Heat up the olive oil in a frying pan.

2. 2

   Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.

3. 3

   When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).

4. 4

   Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).

5. 5

   Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.

6. 6

   Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.

7. 7

   Taste the broth then sprinkle sea salt and pepper over soup to your taste.

8. 8

   Serving: you can serve with torn fresh basil leaves over top.