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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tomatoes in half and arrange them, cut side down in a roasting tin. Roast in a preheated oven at 425F for 15 mins or until the skins are charred. | 2. Remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them. Chop the flesh roughly, retaining the juice. | 3. Heat the oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not colored. | 4. Add the stock and tomato flesh and juices and bring to a boil. | 5. Lower the heat and simmer for 5 minutes, then add salt and pepper to taste. | 6. Serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful if they wish before eating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	lbs	ripe	208.6527	46.2665	10.8862	1.8144
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		peeled chopped	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
vegetable stock	6	cups		66.3	12.3318	3.1824	0.9282
salt pepper				-	-	-	-
pesto sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.