Tomato soup.

If you are a vegetarian you can ofcourse substitute the chicken stock with vegetable stock.

S4

1 liter chicken stock
1kg plum tomatoes, halved
250g rosa tomatoes on the vine
1 onion, thinly sliced
2 sun dried tomatoes, drained
3 cloves of garlic, slightly crushed
4 thyme sprigs
15ml caster sugar
15ml barbecue sauce
10 basil leaves
90ml olive oil
sea salt
pepper

Preheat the oven to 225c. Take 60ml of the olive oil and pour into a baking pan. Heat it in the oven till well hot then put the plum tomatoes, onion and garlic on the pan. Sprinkle with the caster sugar, season generously and throw on the thyme. Shake the pan then replace in the oven and bake for 20 min, stirring the tomatoes after 10 minutes and add half of the basil with 3 min to go.
Meanwhile bring the stock to the boil. Then tip the contents of the baking pan into a another sauce pan, removing the thyme. Pour over the stock and bring the tomatoes and stock to the boil. Add the sun dried tomatoes and the barbecue sauce then cook for five minutes.
remove from the heat then strain into a bowl. Place the tomato mix into a second bowl and using an immersion blender mixing it till smooth, adding the stock a bit at a time till all combined. The texture should now be creamy.
Pour through a fine sieve, use a wooden spoon to push the soup through. Taste and correct the seasoning if needed.
Meanwhile heat a saute pan, add the remaining oil and add the rosa tomatoes. Cook for one minute.
Serve with some sprinkled basil on top the tomatoes.

drink: