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  • 1.5kg juicy, red, cooking tomatoes
  • 3 tbs olive oil
  • 2 red chillies, roughly chopped
  • 2 sticks rosemary
  • 3 cloves garlic
  • Freshly ground salt & black pepper
  • 2 onions, chopped
  • 500ml chicken stock
  • 125ml dry white wine
  • 1 tbs brown sugar
  • 4 slices crusty white bread
  • To serve
  • Olive oil, to drizzle
  • Fresh parsley leaves
  • Extra sour dough bread


  1. Preheat oven to 200C (180C fan forced).
  2. Cut the tomatoes in half (leaving any green tops attached). Place into a baking dish and sprinkle with 2 tbs oil. Scatter over chillies, rosemary and garlic. Season with salt and pepper, roast for 25 minutes.
  3. Attach fruit and vegetable strainer to stand mixer and turn to speed 4. Add tomatoes, garlic, herbs into hopper, pushing down with wooden stomper. Reserve fresh tomato sauce and discard dry skin mixture.
  4. Heat remaining oil in a heavy based saucepan. Cook onions for 8 minutes or until softened. Add fresh tomato sauce, stock, wine and brown sugar. Bring to the boil then simmer for 10 minutes. Stir in bread and cook for 5 minutes or until bread has softened and broken down a little.
  5. To serve, drizzle with a little extra olive oil and top with fresh parsley. Serve with extra bread (optional). Enjoy your roasted tomato and bread soup!