Virgin Tomato Margarita

Program: Top & bottom heater with fan

Pre heat temp: 200⁰C

Pre heat time: 10 mins

Cook temp: 200⁰C

Cook time: 30 mins

Ingredients:

For the roasted tomato juice:

• 500 gms cherry tomatoes
• 500 gms tomatoes
• 2 cloves of garlic, lightly smashed and peeled
• Several sprigs of fresh thyme
• a drizzle of olive oil
• a pinch of salt
• 5 gms black pepper
• 1/2 cup water
• 1/4 tsp smoked paprika
• 1/4 tsp red pepper flakes

Assembling:

• 100 ml roasted tomato juice
• 1 tsp lime juice
• 3 dashes of tabasco
• 100 ml tomato juice
• Salt and pepper
• Lime wedges
• Thyme leaves

Preparation:

1. Pre heat your oven to 200⁰C. In a baking tray combine the tomatoes, garlic, oil, thyme, salt, and pepper. Place in preheated oven and cook for 30 mins, stirring halfway, until the tomatoes are deflated and blistered
2. After the tomatoes have cooled for at least 10 mins, carefully transfer them to a blender, leaving behind any tough thyme stems and excess oil
3. Add 1/2 cup of water, smoked paprika, chili flakes and blend until smooth. Use a fine sieve or clean tea towel to strain out the solids
4. Run a lime wedge over the rim of your glass and dip it into a dish of salt and pepper
5. Fill a shaker with ice and add the roasted tomato juice, 1 tsp lime juice, 3 dashes of Tabasco and 100 ml tomato juice
6. Shake briefly and strain over fresh ice in the salt and pepper rimmed glass
7. Garnish with a lime wedge and a few fresh thyme leaves