YES, this is a HotmixPRO recipe, as I am full swing in the middle of developing their cookbook for domestic use. The HMP is a commercial machine, and you may or may not have noticed I am tagging it on this site, as most of the recipes I write, will work across all thermo mixer brands. HMP has a few features that Thermomix does not and vice versa. So I must say, I do enjoy having both in my kitchen. For other recipes, go and visit my friend Courtney over at Food Muster or the HotmixPRO forum.
(And tag this blog, as there are lots more coming!) Happy Mixing!
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- 1 Punnet grape tomatoes
- 4-6 roma tomatoes quartered
- 2 Pinch Pink Salt Flakes pink salt flakes BUY
- 4 Tablespoon raw sugar
- 3 Tablespoon Balsamic Vinegar BUY
- 2 Tablespoon Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 2 brown onions, halved
- 2 cloves of garlic
- 700 Gram tomato puree/Passata
- sour cream to serve
Preheat oven to 200°C and line a baking tray with paper.
Place tomatoes onto paper and sprinkle with salt, 2 tbsp of the sugar, balsamic vinegar and EVOO.
Roast 15 minutes and switch oven off. Leave tomatoes in oven until cooled.
Meanwhile place a little more EVOO, onions and garlic into HMP bowl and chop 4 sec/speed 6.
Sauté 10 min/100°C/speed 1.
Add tomato puree and roasted tomatoes. Cook 10 min/100°C/speed 1.
Puree 10 sec/speed 6. Adjust seasoning with salt, pepper, balsamic vinegar and sugar to taste.
Serve hot with a dollop of sour cream.