Roasted Reds from WHOLE: Bowl Food for Balance by Melissa Delport
This recipe is all about the slow cook. The longer you roast the tomatoes, the sweeter they will become. This is a soup I would save for the weekends, but you don’t have to miss out on it during...
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Ingredients
- juice of ½ lemon
- ¼ cup olive oil
- 1 ciabatta
- 250 grams mozzarella
- basil pesto
- butter
- ¼ cup balsamic vinegar
- coconut oil
- salt
- pepper
- 3 cups fresh basil leaves
- 2 cups vegetable stock
- ½ cup finely grated parmesan cheese
- 3 cloves garlic, peeled
- 10 plum tomatoes
- 1–2 red chillies (as per heat preference)
- 3 red onions, halved
- 2–3 teaspoons fresh rosemary leaves
- 2 red peppers, seeded
- 1 garlic bulb, left whole
- 2 tablespoons coconut sugar
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