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    Roasted tomato and mascarpone soup

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    Roasted tomato and mascarpone soup

    • Preparation time: 10 minutes
    • Cooking time: 65 minutes

    Serves: 2

    Ingredients

    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 

    Method

    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. 

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