Name: Roast tomato minestrone
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 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

Roast tomato minestrone

Australian Gourmet Traveller recipe for roast tomato minestrone.

Serves 4

Prep

30M

Cook

Total

1H 30M

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Ingredients

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

Method

Main

1.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.

2.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 minutes). Add herb sprigs and 1.5 litres 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.