Recipe by Samantha Mattocks | www.thedelicatediner.com
Salt & pepper
1 large shallot, sliced
2 smoked garlic cloves, sliced
1 bay leaf
500ml of vegetable stock
Sweet smoked paprika to taste
Mascarpone or grated cheese (optional)
Pre-heat the oven to 190°C/375°F/Gas Mark 5.
First, chop the tomatoes in half and put into a large ovenproof bowl. Drizzle with the rapeseed oil, and cover with the dried parsley, and salt and pepper. Put into the oven for around an hour, until the tomatoes are soft and just beginning to colour. If you prefer, you can slow-roast these for two hours at a lower heat to intensify the flavour.
When the tomatoes are nearly done, put 1tbsp rapeseed oil in a large pan over a medium heat and add the shallot and, after a couple of minutes, the celery and bay leaf. After another couple of minutes, add the smoked garlic and cook slowly until soft.
Add the roasted tomatoes to the pan, along with all the juices/oil from the dish, as well as the vegetable stock. Simmer over a low heat for 25 minutes, remove the bay leaf, and then blitz in a blender until smooth. You can strain the soup if you wish, but I personally love the extra texture. Add the smoked sweet paprika to taste – I added around 1tsp.
When you are ready to serve, pour the soup into four bowls, and put a quenelle of mascarpone in the middle of each bowl along with another pinch of paprika. You can also scatter grated cheese over if you prefer.
Dig in and enjoy!