bull's heart tomato.

I adore tomatoes.

There is just something about them.

Maybe its

The roundness of their shape

The unexplainable smell of a tomato vine

The burst of sweetness in a ripe tomato

Or just maybe, its

The deep red color I love.

This recipe is perfect for Fall.

And really is as simple as it gets.

Roasted tomato soup 

2kg tomatoes

3 garlic clove

2 onions

3 red peppers

6 tbsp. olive oil

5 sage leaves

3 thyme springs

Kosher salt

1.5 tbsp. honey

1.5 cups of boiling water

150 ml single cream

½ tsp. salt

½ tsp. crushed white pepper

Roughly chop the tomatoes, onions and peppers. Make sure you remove the seeds from the peppers.

In a large mixing ball, mix the above with the garlic cloves, olive oil, sage, thyme and sprinkle the kosher salt. Divide between 2 baking trays and roast for 90 minutes in a 250c preheated oven. let cool for 30 minutes.

Transfer to a deep pot and add the honey, water, cream, salt and pepper. Blend the mixture using a hand blender until you get a smooth consistency. Strain through a fine sieve.

*I prefer my soup on the thicker side, if you don’t, add more water and cream if necessary, according to the consistency you prefer.

When serving, make sure you drizzle olive oil,

sprinkle roasted pumpkin seeds

and serve with rye bread.