ROAST TOMATO SOUP WITH BASIL AND PROSCIUTTO

Steps:

• Preheat the oven to 300°F.
• Core the tomatoes - use the tip of a sharp paring knife to make a shallow cut all around the stem end, and then pop out the core.
• Cut the tomato into halves if small, or quarters if large.
• Place the tomatoes on a roasting tray, with cut sides facing up.
• Sprinkle with raw sugar, salt and pepper.
• Bake in the oven for 1 hour, checking from time to time that they are not burning.
• Remove and set aside.
• Heat the olive oil in a large, heavy based pan.
• Gently saute the onions and garlic until onions are soft and translucent.
• Add the roasted tomatoes with all the juices from the baking tray, the tinned tomatoes and their juice, white wine, stock and 1 teaspoon sugar.
• Bring to the boil, reduce heat and simmer for 1 hour.
• Remove from heat and add basil leaves, keeping four to six aside for garnish.
• Meanwhile, heat oven to 390F in preparation for crisping the proscuitto.
• Blend the soup with a stick blender or food processor and then pass through a fine sieve.
• Check for seasoning and, if desired add another teaspoon of sugar and pepper to taste - you probably won't need to add any salt as the proscuitto is quite salty already (see below).
• Place the sliced prosciutto on a cake rack and set on an oven tray.
• Cook the proscuitto for 5-8 minutes or until crisp.
• Remove from oven, cool on rack and crumble into pieces.
• Just before serving, bring the soup to a simmer, add the cream and heat through gently.
• Pour the hot soup into 6 shallow bowls.
• Sprinkle with crispy prosciutto and sliced basil, and serve.