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Roasted tomato and mascarpone soup
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2 garlic cloves
4 thyme sprigs
750g Waitrose 1 Red Choice Tomatoes, halved
3 tbsp olive oil, plus extra to serve
2 tbsp sherry vinegar
1½ tbsp light brown soft sugar
½ x 25g pack basil, leaves only, plus extra to serve
2 tbsp mascarpone
½ x 310g pack prosciutto cappelletti
Pecorino romano, grated, to serve
1. Preheat the oven to 160°C, gas mark 3. Scatter the garlic and thyme sprigs over the base of a roasting tray. Put the tomatoes, cut side up, on top and drizzle with the oil, vinegar and sugar. Season and roast for 1 hour.
2. Allow to cool slowly, discard the thyme, then whizz the tomatoes and garlic in a blender with the basil leaves and mascarpone. Add a little water if the soup is too thick. Season and pour into bowls.
Cook the cappelletti for 1 minute in a pan of salted, boiling water. Drain, then put in the soup with a little grated pecorino and extra basil leaves scattered over, plus a drizzle of oil.
Typical values per serving:
This recipe was first published in February 2019.