Roasted Tomato & Onion Soup
 A variation on a classic, this soup will keep you cozy on chilly autumn nights. Serve with a crusty roll. Makes about 1 litre or 6–8 servings.

2 kg tomatoes
3-5 onions, thickly sliced
olive oil
2-3 each fresh herb sprigs, like oregano, sage or rosemary
500 ml chicken or vegetable stock (or water plus 1 stock cube)
Reserved roasted tomato juice (approx. 500ml)
125 ml red wine
Single cream (optional)

Preheat oven for 210 degrees C.
Grease a large roasting pan with oil, then line it with thick slices of onion in one layer. Spread tomatoes on top in another layer. Nestle herbs sprigs between veg, then drizzle with oil, then add salt and pepper. Use hands to make sure oil is spread over all tomatoes. Place in oven for 35-40 minutes or until tomatoes are nearly all blackened. Allow to cool long enough to remove most of tomato peel. Discard herb sprigs. Place tomato/onion mixture into blender and puree. Strain mixture, then pour into large saucepan. Add water, stock cube, and wine. Bring to a boil, then reduce to simmer for 20 minutes. Add more water or wine if preferred. Taste for seasoning. Stir in cream and simmer another 3-5 minutes, then serve. Will keep in fridge for 3-5 days and freeze (without cream) for 3-6 months.