SERVES 4 8 large, ripe tomatoes — quartered 3 cloves garlic, halved 1 onion, quartered 10 ml ground cumin 5 ml chilli flakes 30 ml olive oil 30 ml tomato paste 1 L chicken stock 10 ml brown sugar salt and pepper to taste SALSA 1/2 avocado pear, diced 15 ml chopped/sliced purple onion 15 [...]
Ingredients and Method
SERVES 4
8 large, ripe tomatoes — quartered
3 cloves garlic, halved
1 onion, quartered
10 ml ground cumin
5 ml chilli flakes
30 ml olive oil
30 ml tomato paste
1 L chicken stock
10 ml brown sugar
salt and pepper to taste
SALSA
1/2 avocado pear, diced
15 ml chopped/sliced purple onion
15 ml fresh coriander, chopped
5 ml lemon juice/lime juice
1 small red chilli, chopped and de-seeded
Combine all the ingredients for the salsa.
Heat the oven to 180C. Line a baking tray with baking paper, place the tomatoes, garlic and onion on the tray, sprinkle with cumin and chilli flakes and drizzle with olive oil. Bake for 30 minutes, remove from the oven and set aside to cool down. Place this mixture into a blender and process until smooth, then pour the liquid into a pot. Add the tomato paste, stock and brown sugar, and simmer for 10 minutes. To serve: ladle into bowls and top with a sprinkling of salsa.
Nutritional content per serving:
830kJ
19g Carbohydrate
3g Protein
12g Fat
3.3g Fibre
