Ingredients
- 500g cherry vine tomatoes
- 2 cloves garlic
- Sea salt and black pepper
- 60g leftover bread, crust removed, torn into small pieces
- About 200ml vegetable stock, cooled
- 5tbs good quality olive oil
- Juice of half a lemon
- 1tsp sugar
- ½tsp tabasco
- For the topping:
- 1tbs good quality olive oil
- 50g pitted black olives, chopped
- Handful picked basil leaves
- 30g feta cheese, crumbled
- Preheat the oven to 140 degrees. Slice the cherry tomatoes in half and place on a lined oven tray along with the garlic cloves. Season with salt and pepper and roast in the oven for one hour at 140 degrees. Remove from the oven and allow to cool.
- Place the cherry tomatoes, garlic, bread, vegetable stock, olive oil, lemon juice, sugar and Tabasco into a blender and blend until smooth. You can add more stock if needed until it reaches the desired consistency. Cover and place in the fridge for two hours before serving but it can be left in the fridge overnight.
- To serve, spoon into bowls. Top with some more olive oil, black olives, basil leaves and some crumbled feta.
