• 6 fresh tomatoes, halved
  • 1 red onion, sliced
  • Olive oil, drizzle
  • Salt and pepper
  • 2 x 400g tins chopped tomatoes
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried chilli flakes
  • 1 tsp balsamic vinegar
  • 200ml double cream plus extra for serving
  • Handful of fresh chopped parsley


  • STEP 1
    1) Preheat oven at 180c. Place fresh tomatoes and sliced red onion on a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven for 35 minutes.
  • STEP 2
    2) Empty the tinned tomatoes into a large pan then add the cooked tomatoes and onion, paprika, balsamic vinegar and chilli flakes then blend with a hand blender until smooth.
  • STEP 3
    3) Place on the hob, bring to the boil then gently simmer for 10 minutes. Add the cream and season with salt and pepper to taste.
  • STEP 4
    4) Finish with cream and a handful of chopped fresh parsley.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings