Tomatoes 400gms
Olive oil 20ml
Garlic 6cloves
Basil 10leaves chopped
Peppercorns 6nos
Salt to taste
Worcestershire sauce 10drops
Stock 800ml
Refined flour 10gms
Celery 1inch
Bay leaf 1nos
Honey 1tspn
Butter 10gms
Quarter tomatoes. In a roasting tray, put tomatoes, garlic, peppercorns, Worcestershire sauce, olive oil, celery. Place in a moderate hot oven and roast for about 45 minutes, turning the tomatoes occasionally. Take out, remove peppercorns and bay leaf. Cool the mixture and puree in a blender. In a saucepan, melt butter, stir in flour. Cook for about ½ minute. Add in puree and stock. Boil for 10minutes over low flame. Add in chopped basil. Boil for another 5 minutes. Strain the liquid through a soup strainer. Add salt and honey. Reboil, transfer to a soup bowl.
Garnish with a sprig of basil and serve hot. Registered & Protected