(serves 8)
2 tbsps olive oil
1 tbsp butter
6 cloves garlic, roughly chopped
1 white onion, roughly chopped
2 pounds fresh plum tomatoes, quartered
3 cups chicken stock
handful fresh rosemary stalks, leaves removed and roughly chopped
1/2 cup single (light) cream
zest of 1 lemon
1/2 cup sour cream
fresh ground black pepper
Prep is simplicity itself. Heat olive oil and butter in a large saucepan and add garlic and onion to wilt slightly. Add tomatoes and stock and rosemary, simmer for 1/2 hour or until tomatoes soft. Puree with a hand blender and put through a sieve into another saucepan. Add light cream. When serving, sprinkle each bowl with a bit of lemon zest, a dollop of sour cream and a grind of pepper. Done, dusted, PERFECT.
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