Put six tomatoes cut in half, roughly sliced carrots and garlic in an oven-proof dish and drizzle generously with olive oil. Put the dish in the oven. Bake for 20 minutes, drizzling the tomatoes with the balsamic dressing five minutes before you take them out of the oven.
Heat 2 tablespoons of olive oil in a large pan over a medium heat, add sliced onions, then cook them for about 5 minutes, or until softened. Stir in the tinned plum tomatoes and let them simmer for about 15 minutes adding the sugar.
Crumble the stock cubes into a jug, cover with 1litre of boiling water, and stir until dissolved.
Add the stock and the baked veg to the pan.
Give it a good stir, add the single cream and bring to the boil. Simmer for 5 minutes with the lid on.
Remove the pan from the heat. Season to taste with sea salt and black pepper.
With a stick blender, pulse the soup until smooth and sieve.
Serve and add a swirl of cream and a few drops of balsamic dressing to decorate.
Courtesy of Alex Ibragimov
6 large ripe tomatoes (cut in half)
2 carrots (roughly sliced)
2 medium onions (sliced)
3 cloves of garlic
Two tablespoons of Little Doone Garlic Balsamic Dressing
2 organic chicken or vegetable stock cubes
2 x 400g tins of quality chopped plum tomatoes
3 tablespoons of sugar
Sea salt and black pepper
Recipes and Serving Suggestions
Balsamic is one of the most versatile and essential ingredients in any chef’s larder. Our dressings can be used straight from the bottle, or blended with other ingredients to give depth and definition to your cooking.