roast tomato, red pepper and chilli soup

Autumn leaves are falling red on the ground and the nights are cooler, but this will warm your cockles. All you need is a roasting tray full of tomatoes, maybe 10-12, cut into quarters. A red pepper or two quartered and deseeded, 2 red chillis depending on your taste buds, a few cloves of garlic peeled and left whole and 2 onions roughly chopped and thrown in together with the tomatoes. Salt and pepper to taste, a good drizzle of honey or maple syrup, olive oil, cumin and thyme.  Roast on 100C for approximately 3 hours stirring occasionally to coat with oil and juices to ensure they don't dry out. When juicy and roasted blitz in a food processer, then strain through a seive and serve with a good dollop of creme fraiche. Ymmmm.

Words of advice from a friend. Definitely not.... means maybe. Maybe... means yes!