Ingredients
- 10 roma tomatoes, halved
- 1 tbs fresh basil, torn
- 1 tbs fresh oregano, chopped
- 2 tsp olive oil
- 2 onions, diced
- 2 cloves garlic, crushed
- ¼ cup pine nuts, toasted
- ¼ cup tomato paste
- 2 cups chicken-flavour stock, salt-reduced
- ¼ cup parmesan cheese, grated
- ¼ cup pine nuts, toasted, extra
Method
- Place halved tomatoes on a lightly greased oven tray, sprinkle with basil, oregano and half the olive oil.
Bake in a hot oven, 200°C for 25 minutes or until tomatoes are soft. - In a large saucepan, heat remaining olive oil. Saute onions and garlic until soft. Add pine nuts and cook for a further minute.
- Add roasted tomatoes, tomato paste and stock, and simmer for 10 minutes. Pour into 4 bowls and sprinkle with parmesan cheese and extra pine nuts. Serve with crusty wholegrain bread.