Slow Roasted Tomato Soup with Crispy Herb Breadcrumbs

• Produce

  • 10 g 1/2 fresh chives, fresh
  • 1 clove Garlic
  • 10 g Sage, fresh
  • 24 1/4 g Thyme, fresh
  • 1 kg Tomatoes, ripe
  • 4 Tomatoes, ripe
  • 1 White onion

• Canned Goods

  • 500 ml Vegetable stock

• Baking & Spices

  • 1 Salt & pepper
  • 1 Salt & pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Bread & Baked Goods

  • 125 g Breadcrumbs, fresh white

• Dairy

  • 75 g Butter
  • 1 tbsp Single cream

• Deli

  • 1 Peppery salad

• Other

  • 1 Echalion (banana shallot or 1/2 white onion

Found on littlesugarsnaps.com

Ingredients

• 1 echalion (banana) shallot or 1/2 white onion
• 75g/ 1/3 cup butter
• salt & pepper
• 125g/ 1 2/3 cup fresh white breadcrumbs
• 10g/ 1/2oz fresh sage
• 10g 1/2 oz fresh thyme
• 10g/ 1/2 fresh chives
• 1 white onion
• 1 clove garlic
• 3 tbsp olive oil
• 1 kg ripe tomatoes (about 10 - medium)
• 500ml/ 2 cups vegetable stock
• 1 tbsp single cream (half & half)
• 4 ripe tomatoes
• 2 tbsp olive oil
• Salt & Pepper
• Peppery salad leaves (I used a mix of rocket, spinach and watercress)

Directions

• Chop the onion finely
• Melt the butter in a heavy based frying pan and fry the onion over a low-medium heat for 5 minutes until soft and translucent
• Meanwhile finely chop the herbs
• Add the breadcrumbs and the herbs to the pan and toss until thoroughly combined
• Cook until the breadcrumbs turn crisp and golden - stir frequently to prevent them from burning
• Season to taste then tip into a bowl to prevent further cooking in the hot pan
• Follow the above instructions 1-4 then pile into a lined baking tin and bake for 25-30 minutes in a pre-heated oven (180C/ 350F/ GM4)
• Preheat the oven 150C/ 300F/ GM2
• Halve the tomatoes and toss in 2 tbsp olive oil. Lay onto a lined baking sheet, sprinkle with a little salt & pepper and roast for 1 1/2 hours
• At the end of the cooking time, chop the onion and garlic finely and fry in the remaining olive oil until soft
• Put the tomatoes, stock, onions and garlic into a blender and whizz until smooth. Heat until piping hot, stir the cream through and season to taste
• When ready to serve, ladle the soup into 4 bowls and top with the herb breadcrumbs
• Preheat the oven 150C/ 300F/ GM2
• Halve the tomatoes and toss in 1 tbsp olive oil. Lay onto a lined baking sheet, sprinkle with a little salt & pepper and roast for 1 1/2 hours
• Remove the tomatoes from the oven and let cool for 10 minutes
• Toss the salad leaves in the remaining olive oil and divide across 4 plates
• Place 2 tomato halves on each plate and sprinkle with the herb breadcrumbs