1 kg tomatoes
3 tbsp olive oil
1 tsp sea salt
1 tsp black pepper
4 sprigs of thyme
1L stock or water
Slice the tomatoes in half and put in a large plastic container. Add the olive oil, salt and pepper. Transfer this to an oven proof dish or tray and cover with tin foil. Roast the tomatoes at 200 C or 390 F until cooked very soft.
Pour the tomatoes and all the juices into a pot that will be big enough when the stock is added.
Let the soup cook over a low heat for about 30 minutes. Blend and pass through a strainer.
For the croute
You will need one slice of bread per person and a star shaped cookie cutter. Cut the star out of the slice of bread and brush it lightly with olive oil. Season with some flaky sea salt and freshly ground black pepper.
On a baking tray, place a wire cooling rack and toast the bread in the oven at 180 C or 350 F until golden.
You can also substitute the fresh tomatoes with a large can of whole peeled tomatoes. Simply add in a generous amount of herbs to taste.