Ingredients
- 2kg ripe tomatoes
- 2 red bell peppers
- 2 medium red onions
- 2 sprigs of fresh thyme
- 1 head of garlic
- 1 chilli (optional)
- sea salt and black pepper
- 6 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 250ml finely chopped tomatoes
- 250ml water
- 1 tablespoon honey
- 2 tablespoons coconut cream
- optional garnish: crispy roasted chickpeas
Instructions
- Preheat oven to 200°C.
- Cut red onions into quarters, slice red peppers into large pieces, slice red chilli in half, cut off the top of the garlic bulb exposing the individual cloves, and cut the tomatoes in half. Arrange all in baking tray cut-side up.
- Place the sprigs of fresh thyme in baking tray.
- Drizzle all the vegetables in the baking tray with extra virgin olive oil (save some for drizzling once served) and balsamic vinegar.
- Season with sea salt and black pepper.
- Roast for 40-45 minutes .
- Transfer the roasted tomatoes, vegetables and juices into a large pot.
- Remove the thyme leaves from the stalks and the garlic cloves from the bulb, and add to the pot.
- Add the finely chopped tomatoes and water to the pot, stir to combine.
- Simmer on medium-low heat for 10 minutes.
- Blend until smooth
- Season with extra sea salt and black pepper to taste.
- Sir in the honey and coconut cream.
- Serve with a drizzle of extra virgin olive oil and garnish with crispy roasted chickpeas (optional).
To watch the recipe reel click here.
Enjoy!
