- 2 lbs. BC Hot House Tomatoes
- 2 – 3 Cloves Garlic
- 1 Small Potato
- 2 tbsp. Extra-Virgin Olive Oil
- 1 tsp. Sugar
- 4 tsp. Whipping Cream
- 1 Sprig Parsley
Halve the tomatoes and arrange them, cut side up in a lightly oiled roasting tin.
Toss in the garlic cloves and drizzle it all with the olive oil, then place it in a pre-heated oven (375°F, 190°C) and roast for 30 minutes. Meanwhile, peel and slice the potato and boil in 1-1/4 cups (300ml) water until soft, reserving the potato water.
Skin the tomatoes and garlic and along with the cooked potato and potato water, blend in a food processor or blender until smooth.
Reheat in a saucepan, adding a little extra water or stock if the soup is too thick.
Stir in the sugar.
Serve with a swirl of cream and parsley.