Recipe Ingredients:
- 12 regular tomatoes (sliced)
- 1 whole garlic bulb (all cloves, crushed)
- 1 red onion (sliced)
- 3 tbsp dried oregano
- 2 tbsp fresh rosemary (finely chopped)
- 2 tsp sea salt
- 2 tsp ground pepper
- 6 tbsp kisan pure vegetable ghee
Recipe Method:
- You’re going to need two large, glass baking dishes.
- Start by cutting up all of the washed tomatoes. First cut the tomato in half, then slice each half into 4 half moon shaped chunks.
- To the glass baking dishes, add 1 tbsp of kisan ghee. Spread the oil around with your hand, to grease the dishes.
- Add the sliced tomatoes to the glass dishes.
- Crush all of the garlic cloves from one, full bulb. Remove all the paper. Add the crushed raw garlic to the tomatoes.
- Cut the red onion in half. Remove the outer skin. Slice each half into half inch wedges. Add the onion to the tomatoes. Separate the onion into individual pieces.
- Sprinkle the dried oregano, fresh rosemary, sea salt and pepper on top of the tomatoes, onions and garlic.
- Drizzle 2 tbsp of olive oil on top of the tomatoes. (each glass dish requires 2 tbsp of kisan ghee).
- Toss the tomatoes and other ingredients, together.
- Put the glass dishes into the oven pre heated to 475 degrees Fahrenheit. First, cook for 30 minutes. Toss the tomatoes after 30 minutes, make sure onions are hidden under tomatoes or they will burn. Cook for an additional 15 minutes. You will roast the tomatoes etc. for a total of 45 minutes.
- Take the dishes out of the oven. Cool the tomatoes for 20 minutes before putting them into a Vitamix blender.
- Once in the blender, blend until super smooth. Taste the soup, and add more salt if necessary.
- **To make this soup more hearty, when you serve it, add some cooked brown rice**