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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:
- 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
- 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
- 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
- Run a lime wedge over the rim of your glass and dip it into a dish of salt and pepper
- Fill a shaker with ice and add the roasted tomato juice, 1 tsp lime juice, 3 dashes of Tabasco and 100 ml tomato juice
- Shake briefly and strain over fresh ice in the salt and pepper rimmed glass
- Garnish with a lime wedge and a few fresh thyme leaves
