Ingredients :
* 2 7/8 Lb tomatoes , halved
* 1 ¾ oz rocket
* 1 bunch of parsley
* 3 1/8 pt vegetable stock
* 2 Tbsp sea salt
* salt and pepper , to taste
* 5 Tbsp olive oil
* 1 roasting tin
* 1 pair of tongs
* 1 food processor
* 1 medium pan
* 1 ladle
* 1 spatula
* 1 spoon
Step 1:
Preheat the oven
Set the oven to two hundred and thirty degrees Celsius.
Step 2:
Prepare baking tray
Sprinkle a layer of sea salt on the bottom of the baking tray. Add the parsley stalks and spread them evenly and then add the halved tomatoes. Drizzle on olive oil with a spoon,
covering all the tomatoes and sprinkle some more sea salt over the top.
Step 3:
Roast the tomatoes
Place the baking tray to the middle of the oven and leave to cook for ten minutes.
Step 4:
Reduce the heat
After ten minutes, reduce the heat to one hundred and thirty degrees and leave the tomatoes to cook for a two more hours.
Step 5:
Remove the tray and transfer the tomatoes
After two hours, remove the baking tray from oven. Use the tongs to transfer the tomatoes to the food processor and then add the rocket. Blend on high power for thirty seconds.
Step 6:
Mix and add the stock
Using the spatula, transfer the blended rocket and tomatoes into a pan and add the vegetable stock.
Step 7:
Cook the soup
Place the soup on the hob under a high heat and bring it to the boil. Once it is boiling, stir well and then reduce the heat to a simmer. Allow it to cook for five minutes.
Step 8:
Serve
Ladle some soup into a serving bowl and serve with some crusty bread and a drizzle of olive oil!
