Ingreadient :

• 1 shallot, peeled and diced
• 500g ripe tomatoes, halved
• 4 cloves garlic, peeled
• 1 red chilli, sliced
• 50ml olive oil
• Salt and pepper
• 500ml vegetable stock
• 50ml double cream
• 400g cherry tomatoes, halved
• 100ml olive oil
• Few sprigs of thyme
• Few sprigs of rosemary
• 200g plain flour
• Water, to mix
• Pinch of cumin
• Mexican salt
• Basil oil
• Drizzle of cream
• Few croutons

Direction :

1. Preheat the oven to 200C
2. Place the shallot, tomatoes, garlic and chilli onto a baking tray, and then drizzle in olive oil. Season this and then roast for 1 hour.
3. When done, carefully tip into a blender, add the stock and the cream, and then blitz. When it’s been blended, pop this into a saucepan and warm through.
4. For the confit tomatoes, roast the cherry tomatoes in the oil and thyme for 30 minutes.
5. For the flatbread, mix its ingredients together, then pass through a pasta machine. Sprinkle with Mexican salt, then bake at 200c for 8 minutes.
6. To serve, spoon the soup into bowls, top with oil and a drizzle of cream, and then sprinkle over croutons and confit tomatoes.