Only in March and already seeing so much love for Black Garlic!
Today it was great to see a great new recipe feature in The Times newspaper from Lindsey Bareham.
Super simple but packed full of fantastic flavour. Lindsey says “adding a couple of cloves of inky black smoked garlic adds a beguiling mellow garlicky flavour.”
Lindsey Bareham’s Roast Romano and Tomato soup with Black Garlic.
Prep 20 min
Cook 35 min
- 8 tomatoes
- 1 tbsp olive oil
- 2 red onions
- 2 Romano red peppers
- 2 black garlic cloves or 4 garlic cloves
- 750ml chicken or vegetable stock (cube is fine)
Heat the oven to 200C/gas 6. Halve the tomatoes round their middles and arrange cut-side up on a foil- lined, shallow roasting tin. Smear the cut surfaces with olive oil. Halve unpeeled onion and place, cut-side down, at the edge of the tin. Place the peppers on their sides next to the tomatoes. Tuck unpeeled fresh garlic between the tomatoes. Bake for 20 min. Turn the peppers, remove the garlic if soft. If not leave for a further 15 min. By now the skin of the peppers should be blistered, the flesh soft. Remove to a plate.
Cover with clingfilm and leave for 10 min. Remove skin and seeds. Peel the garlic. Place both (or black garlic) in bowl of a food processor. By now tomatoes and onions should be soft. Use a knife and fork to remove onion skin. Tip both over the peppers. Add 2 cups of stock and blitz for several minutes until smooth. Pass through a sieve (to catch seeds, cores etc) into a clean pan, forcing through with a wooden spoon, scraping underneath too. Add remaining stock, reheat, season to taste with salt and pepper and serve.
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