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30 oz tomatoes, sliced in half
2 whole bulbs of garlic, tops sliced off
1 tbsp balsamic vinegar
2 tbsp olive oil
4 large sprigs of thyme, leaves picked off
1 large onion, finely sliced
2 stalks of celery, finely chopped
1 carrot, finely chopped
2 tbsp tomato purée
1 litres vegetable stock
Crusty bread, to serve
Extra virgin olive oil, to serve
900 g tomatoes, sliced in half
2 whole bulbs of garlic, tops sliced off
1 tbsp balsamic vinegar
2 tbsp olive oil
4 large sprigs of thyme, leaves picked off
1 large onion, finely sliced
2 stalks of celery, finely chopped
1 carrot, finely chopped
2 tbsp tomato purée
1 litres vegetable stock
Crusty bread, to serve
Extra virgin olive oil, to serve
Large roasting tin
Large pot
Hand blender or food processor