Roast tomato minestrone

AT A GLANCE

  • Serves 4 people

  • 600 gm mixed cherry tomatoes, large ones halved
  • 1 tbsp red wine vinegar
  • 2 tsp finely chopped thyme, plus 3 extra sprigs
  • 3 garlic cloves, finely chopped
  • Finely grated rind of 1 lemon
  • 70 ml olive oil
  • 1 Spanish onion, finely chopped
  • 1 red capsicum, finely chopped
  • 4 vine-ripened tomatoes, seeded, finely chopped
  • 4 basil sprigs, plus extra leaves to serve
  • 3 oregano sprigs
  • 80 gm small soup pasta, such as stelline or tubetti
  • 1 tbsp aged red wine vinegar
01   Preheat oven to 180C. Spread cherry tomatoes on an oven tray in a single layer. Combine vinegar, chopped thyme, one-third of garlic, lemon rind and 30ml oil in a small bowl, season to taste then drizzle over tomatoes. Roast until very tender and lightly browned (30-35 minutes). Set aside.
02   Meanwhile, heat remaining oil in a large saucepan over medium-high heat, add onion, capsicum and remaining garlic and stir occasionally until very tender and starting to caramelise (8-10 minutes). Add chopped tomato and stir occasionally until pulpy (4-5┬áminutes). Add herb sprigs and 1.5┬álitres water, season to taste, bring to the boil, reduce heat to medium and simmer until well flavoured (15-20 minutes). Increase heat to medium-high, bring to the boil, then, stirring continuously, add pasta and return to the boil. Add roast tomatoes and pan juices and stir occasionally until pasta is al dente (4-5 minutes). Remove herb sprigs, add vinegar, adjust seasoning and serve hot or warm, scattered with extra basil.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

CLAIRE DELMAR AND EMMA KNOWLES

Drinking Suggestion:

MEATY RED BARBERA. , suggested by MAX ALLEN

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