Serves 4
1.5kg truss tomatoes, halved
4 cloves garlic, unpeeled
1 Tbsp rosemary sprigs
2 long red chillies, halved
1 Tbsp caster sugar
Sea salt and cracked black pepper
1 Tbsp olive oil
500ml chicken stock
2 Lebanese flatbreads
3/4 cup grated mozzarella
3/4 cup grated cheddar
1 Preheat oven to 180C.
2 Place the tomato, garlic, rosemary and chilli on a baking tray lined with non-stick baking paper.
3 Sprinkle with the sugar, salt and pepper and drizzle with oil.
4 Roast for 40-50 minutes or until the tomatoes are soft. Squeeze the garlic from its skin and set aside. Increase oven to 220C.
5 Place the stock in a saucepan over high heat and bring to the boil. Add the tomato, garlic and chilli and blend until smooth. Set aside and keep warm.
6 Place the flatbreads on a baking tray lined with non-stick baking paper.
7 Divide the cheese between the bread and bake for 10 minutes or until golden.
8 Serve the cheesy flatbread with the soup.
* For more recipes by Donna Hay click here.
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