Ingredients

Steps

• Place halved tomatoes and garlic in an ovenproof dish and drizzle with half the oil.
• Roast at 190°C for 25-30 minutes until soft.
• Pass the roasted tomatoes through a sieve to remove seeds and skin.
• Sweat the onion in the remaining oil in a pan until soft.
• Add beetroot and 500ml stock, season, and simmer for 7-10 minutes until tender.
• Stir in tomato purée and blend until smooth.
• Chill for cold service or reheat thoroughly if serving hot.
• Divide into bowls and garnish with crumbled feta cheese.