50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Roasted Pepper and Tomato Soup


  • 4 ½ ripe tomatoes
  • 2 bell peppers seeded and quartered
  • 2 onions quartered
  • 1 handful fresh basil
  • 6 cloves of crushed garlic
  • ¼ cup butter
  • ½ tablespoon dried hot pepper (your choice)
  • Salt & pepper to taste


Preheat oven to 400 F. Place cored tomatoes cut side up with the rest of the ingredients in a 9×13 inch cake pan. Roast for one hour. Let cool a little and puree until desired texture is obtained. Add water if it is too think for your liking. Top with fresh chopped basil leaves.

Adapted from Eating by the Seasons Cookbook
Food Action Committee of the Ecology Action Centre


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