Serves 6
Preparation time
Cooking time

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Ingredients

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Method

1. Preheat oven to 160 - 180˚C.
2. Slice the tomatoes in half and place them in a large baking pan.
3. Drizzle over the olive oil and roast for about 1 hour or until they are a little dried and caramelised.
4. Peel the onions and garlic and roughly chop with the chilli.
5. Heat a large saucepan over a medium heat; add the oil then the onion, garlic and chilli and fry until soft and translucent, about 10 minutes.
6. Add the cumin and fry for another 5 minutes.
7. Add the tomatoes and stock and simmer until all soft, about 10 minutes
8. Puree in a food processor or blender until smooth. Season with salt and pepper.
9. Serve cold with a drizzle of sheep's milk yoghurt and a sprinkling of roasted almonds. It is also delicious served hot.

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