Roasted Tomato and Basil Soup

Roasting the tomatoes in this soup before mixing them in brings out all their sweetness and flavor.

Serves: 4

Ingredients:
2 lb. Tomatoes
2 tspn. Sugar
6-8 Garlic Cloves (skins left on)
2 tbls. Olive Oil (for brushing)
2 Onions (peeled and chopped)
1 qt. Chicken Stock or Vegetable Stock
2-3 drops Hot Pepper Sauce
Large handful of Fresh Basil Leaves (roughly torn into pieces)
Salt and Freshly Ground Black Pepper
Fresh Basil Sprigs (for garnish)

Procedure:
1. Preheat the oven to gas 4000F/2000C. Cut the tomatoes in half and brush with a little olive oil. Place in a roasting pan, cut side uppermost, and sprinkle over the sugar. Brush the garlic cloves with a little olive oil and place on top of the tomatoes. Roast for 20-30 minutes, taking out the garlic earlier if it begins to dry and burn.

2. Allow the roasted tomatoes and garlic to cool a little. Squeeze the garlic flesh from its skin and mash. Scoop the tomato flesh and juice from the skins. Discard the skins.

3. Heat the 2 tablespoons of olive oil in a large saucepan. Add the onions and gently fry until soft and translucent. Add the roasted tomatoes and mashed garlic to the pan with the stock, hot pepper sauce, basil, and a little salt and pepper. Bring to the boil, reduce the heat, cover the pan, and simmer for 30 minutes.

4. Allow the soup to cool, then puree it in a blender or food processor. Taste and adjust the seasoning, if necessary. Chill for several hours before serving. Serve the soup garnished with sprigs of fresh basil.