Rustic roasted tomato soup

 This one is a keeper by Gordon Ramsay.

(for 2 person)

6-8 plum tomatoes
1 red onion

2 garlic cloves

(All roughly chopped)

Some cayenne pepper

1 bowl of water + chicken / vegetable broth

1 Tbsp balsamic vinegar

1 tsp sugar / (brown sugar even better)

1 tsp salt 

Pesto:

a thumb sized parmesan cheese

1 tablespoon pinenuts

5-6 sun-dried tomatoes

1 Tbsn extra virgin olive oil

(no need to add salt to pesto)

1. In a pan / tray that can withstand oven and stove, fry the onion and garlic cloves in a bit of olive oil and cayenne pepper until fragrant. 

2. Add the tomatoes and fry for a few minutes. Add cayenne pepper, balsamic vinegar, sugar and salt. 

3. Put tray in oven at 180c for 30min until slightly caramelised 

4. After the oven, put the tray/ pan back on the stove again. Add the water/ broth, bring to a boil and simmer for 5min.

5. Blend with a hand held blender. 

6. For pesto, toast pine nuts in a saucepan for 3-4 min, careful not to burn it. Then blend everything in a blender. Add more oil if too dry and grainy.

7. Serve! Can add a splash of milk too.