1.5kg ripe tomatoes
2 large onions, quartered
Generous drizzle of olive oil, Salt and ground black pepper
3 garlic cloves , crushed
2 tsp grated ginger
½ small red chilli , chopped
Bunch of Coriander, leaves and stems chopped
300ml tomato juice (I didn’t use this as I didn’t have any, water as liquid replacement works well as the soup is very rich anyway.
2 x 400g tins coconut milk
1 rounded tbsp soft brown sugar
2 tbsp Thai fish sauce
Roast the tomatoes (skins on) and onions with seasoning and oil for 40 mins or so until slightly browned on the edges.
Gently fry the garlic,ginger,chilli and coriander
Add tomato juice or water and coconut milk
Add tomatoes, onions,sugar,fish sauce and seasoning. Cover and gently simmer 10 mins
Serve with fresh Coriander.